Saturday, April 7, 2012
Need a quick dish to take to an Easter brunch tomorrow? Here's my recipe for a hearty Guacamole that will add a great touch to any brunch dish or stand alone as a dip.
3 ripe Hass avocados
1/2 cup diced onions (white, vidalia, or red)
1/2 cup diced tomatoes (seeds and pulp removed)
1 jalapeño, diced (remove seeds for less heat)
1/4 cup cilantro, chopped
1/2 tsp cumin
1/2 tsp dried oregano
Cut the avocados in half, remove seed, and scoop into a bowl. Mash with a fork, add the remaining ingredients, and mix everything. When seasoning with salt and pepper, do it gradually, you'll want to taste and then adjust if needed.
I added this handy guide on how to buy avocados from avocadocentral.com
Here's how to pick the best Hass Avocados:
Step 1 – Take a look at the chart below. When comparing a group of Hass Avocados, check the outside color of the skin of the avocados for any that are darker in color than the others. These may be riper than Hass Avocados with lighter skin. Check the outer skin of the avocado for any large indentations as this may be a sign that the fruit has been bruised.
Step 2 – Place the avocado in the palm of your hand.
Step 3 – Gently squeeze without applying your fingertips as this can cause bruising.
Step 4 – Picking ripe ready-to-eat Hass Avocados. If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat. If the avocado does not yield to gentle pressure it is considered still "firm" and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe