Guacamole - Dickie Selfe

1. Find some perfectly ripe avacados. ("Yea, right!" you say.) Well, it CAN
happen but more than likely you'll either find rock hard 'cados or mushy,
puckered ones in the store. So go two or three days early, pick out the
hard ones--even green ones--and take them home. Put them in the window for
a couple of days. Forget about the color. When they are just starting to
soften on the outside, they are generally ready to be eaten. If you aren't
using them right away, though, put the ripe ones in the vegie drawer of the
refrig., and they'll be fine for 4 or 5 more days.

2. I cut them in half, twist them open, pull out the nut, cut up the meat
while it's in the skin with a dull knife, and slide the meat out by cutting
around the edge and scooping with a spoon or the dull knife. I use large
chunks if the meat is soft and smaller if it is firm.

3. I usually use about 5-7 'cados for the servings you've seen at ride
feeds.

4. Here are ALL the items I might put in to taste.
   Leave out what you don't like; add other stuff and
   tell me about them.
   - very ripe tomatos
   - onions
   - bell peppers (red, yellow, green)
   - a little chili powder
   - garlic (lots! everyone smells any way ;-)
   - 1/3 of a lemon or lime
   - salt
   - salsa (find the good stuff without
            a lot of vinegar taste)
   - cream cheese
   - sour cream
   - grated cheese (monterey jack, pepper cheese)
   - black beans, whole, not refried

5. Serve chilled with blue corn chips

6. Drink good beer, of course

That's a meal. Why eat anything else but desert?


Recipes