Tuesday, June 23, 2009

Holy Guacamole

Every time I come home to the beautiful little California garden cottage I grew up in, I become more aware of what an usual slice of paradise it is (and I question my own sanity for moving to New York City). At my house, there are bouquets of fresh-picked garden roses in every room, and freshly-squeezed orange juice waiting for you at the breakfast table (well, sometimes you have to squeeze the juice yourself, but still). And there is a grove of avocado trees where every Spring, the boughs hang heavy with their delicious bounty. My dad has a long stick with a saw attached to the end which he uses to cut down the avocados (I realize this might be a regular garden tool for those who manage trees, but I haven't had much need for one in my terrace garden, so it seems sort of quaint and charming to me), and someone has to chase the fallen avocados to gather them as they roll down the hill.
So unlike New York where I pay $2 a pop at the corner store for avocados that may or may not be brown and mealy inside (it's like buying a scratch-off lotto ticket, you just have to keep your fingers crossed), here the avocados, well, grow on trees. Avocado is a delicious and healthy add-on to any salad, sandwich, meat, chicken fish or egg dish (or really, you name it), or you can let it take center stage in the role it was born to play: guacamole. Here's my loose recipe for guac- the quantities are a little bit of a guess since I never measure - I just chop up all the ingredients and combine them until they taste right. Feel free to play with the proportions or get crazy and throw some pineapple or mango into the mix.

2 ripe avocados, flesh cut into cubes
1/2 red onion, chopped (about 1/2 cup)
1/2 jalapeƱo pepper, stems and seeds removed, minced (optional)
1/4 cup cilantro leaves, finely chopped
1 clove of garlic, finely minced
1-2 tablespoons fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Combine all of the elements in a bowl and toss to combine. Eat with chips, veggies, crackers, or your hands.

And in case you're someone who learns better from song, I found this video pretty entertaining.

1 comment:

Anonymous said...

The description "mouth watering" breaks free of its cliche cage with this Guac.recipe. Thank you charmed wife.