I grew up learning to consume avocados as a dessert beverage; blended with crushed ice and flavored with mocha/coffee syrup and sweet condensed milk, both the white and the chocolate variety. It resembles milkshake in all its goodness and comfort, but deep green in color. It was not until I went to USA for education that I was first introduced to avocado as savory food. It took a while for my palate to adjust to the change of flavor profile, but I have come to love avocados as something you bite and eat.
The easiest and best way to really appreciate the true flavor of avocados, for me at least, is to press-spread chucks of the delicate yellow-green flesh onto a piece of toast and sprinkled with coarse sea salt. It is like biting into a soft savory jade colored butter that happily melts on your tongue. Green heaven in a mouth.
Now it’s the season for avocados. My cousin bought me a bunch of them, knowing how much I love avocados. I had some at work for lunch a few days ago, but one can only have so many avocado sandwiches in a week. With so many of them lying around at home I decided to spend my lazy Sunday to do some lazy food preparation. I decided to make me some
guacamole.
There is no right or wrong recipe for making guacamole. Every one has their own preference. I heard once that the best way to make tasty guacamole is by adding sour cream. YUM. Well, I had no sour cream in my fridge, and so I made mine with some ready-made freshly squeezed local lime juice, green onions (chives), brined capers, and some Himalayan pink rock salt I happened to have lying around. I placed them all in a large bowl, and added in a touch of pepper for an extra kick in flavor. I pressed them together into a mush using a fork until it turned into the consistency that I preferred. Easy-peasy and no cooking involved.
I wanted to enjoy the guacamole with some corn tortilla chips, but I was too lazy to go out and buy them. And so I enjoyed it with some store bought croutons instead, that I had initially saved for snacking with
Boursin cheese. I put the left-over in a glass container and placed it in the refrigerator. But let me tell you, it didn’t stay long in there. Yeah, I’m such a pig when it comes to guacamole
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Comments (12)
Personally I like my guacamole made with diced tomato, white onion, minced cilantro, minced fresh chiles (usually serrano or jalapeno), little bit of salt and lime juice. Or just avocado, lime, salt and crumbled queso cotija. I've heard that if you put the avocado pit back into the dish, it keeps guacamole from turning brown. I honestly think that the quality of avocado makes a big difference in the guacamole. It should be ripe and soft and creamy.
I tend to add very little to my guacamole. For the most part, it's lemon and/or lime juice, garlic, and maybe a little bit of Tabasco sauce. And there will be times when I buy several avocados, and as they ripen, I add them to the guacamole container in the refrigerator.
I like my guac (or at least when I wasn't allergic to avocados =( ) with lots of garlic, lots of cilantro, some white (or red) onion, green chile peppers, red chili pepper flakes, salt, and lemon or lime juice.
Whenever I make it for my mom or family, I am always SO tempted to just eat even a spoonful myself...*le sigh*
looks delicious, i'll have to try, thanks!
Where did you find such an amazing sized avocado!?
My guacamole dip is just the standard: lemon, salt, pepper, parsley, tomato, red onion, garlic and of course the guacamole for a sinfully good meal with chips.
hey i grew up eating avocado in milkshakes too! ppl think it's weird when i mention it in a drink.
@babybug329@xanga - i like your version. though i'd omit the onions. yeah, i dislike raw onions.
@melanieve@xanga - sometimes, the simplest way is the best way.@purpleranger - oh, you add newly ripen ones into the already made guacamole? i don't do that, in fear that the already made guacamole may not be fresh enough. although, it's a good thought, and i'd do that if i plan to finish everything right there and then.
@syedanoor@xanga - allergic? i never known anyone could be allergic to avocados. yes, i too prefer mine to have cilantro. sadly, i didn't have any when i made some that sunday.
@WaltDisneyWorld@xanga - you welcome. and thank you for stopping by.
@Baseballchik138@xanga - it's a typical size for the local avocados we get here in indonesia.
@dancingrain4u@xanga - yes, it is sinfully good indeed when accompanied with some chips. i really wished i had some that sunday.
@happyobligations@xanga - i personally think avocado shake is better than milkshake. i would gladly have it as a substitute for the rest of my life.
@rudyhou@xanga - yess! milkshakes are too sweet
@rudyhou@xanga - I think raw onion is an acquired taste. I know many people who do not like onion at all.
@happyobligations@xanga - agreed :)
@babybug329@xanga - yeah, it certainly is, i think.