Guacamole

On Friday we hosted a Mexican Night at our church.  It was lots of fun.  I was very nervous because we tried out a new menu and I wasn't sure how it would go.  Thankfully everyone was happy and looked liked they were enjoying the food.  The food was largely done by two talented ladies with very efficient kitchen skills.  We had pulled pork tacos (can anyone say yum in Spanish?),  nachos, 4 Mexican salads, sundaes... I better stop I am getting hungry again!  It was awesome.  I made my guacamole.  (I wish I could come up with a cute name for it but how many words rhyme with guacamole?  Chipotle, holy- can't go there, I give up!)

Remember I said the the secret ingredient to any recipe is you? (Borrowed from Kung Fu Panda - I have two boys and that's all I am going to say!) Well sometimes the secret ingredient comes in a little glass container called a jar.  Read on and enjoy!

4 Avocados (Ripe)* mashed
5-6 cloves roasted garlic** (You can substitute with raw garlic, but roasted is much better)
1 cup of mild or hot salsa depending on you taste buds (shhhh secret ingredient)
1 teaspoon of lime (or lemon) juice
1/4 cup of sour cream (You can add this if you like your guacamole a little light on flavour and texture)
Salt to taste

Combine all the ingredients and blend to ensure smoothness.  Make sure the garlic is mixed in properly.  Cover  (make sure to press directly on the guacamole) with a plastic wrap to prevent discolouring.  Apparently you can add to the seeds of the avocado to ensure the guacamole stays green.

From our kitchen to your table!

*You can ripen avocados by placing them in a paper bag with some apples.  Poke a few holes in the bag and voila!
** To roast garlic cut off the tops and rub with olive oil.  Place in the oven at 350 until the juice from the garlic oozes and turns brown.  The garlic should be soft and sticky.

How to dice an avocado:

Smack the knife into the seed so it pierces it.  Twist the seed and it should come out clean.  Try not to squeeze the avocado too much while you are doing this.

Score the flesh with horizontal and vertical cuts with a knife.

Scoop out the flesh with a spoon.