July 19, 2011

making guacamole with sew tara

Today on My Girl Thursday I have a food post to share with you all!  You can tell pretty quickly that I'm not the brains behind it because guacamole isn't loaded with sugar (a nice change of pace for those of you who appreciate your teeth).  Nope, today my friend Tara is here to show her tried and true method for creating the perfect pile of green dip.  Enjoy!
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Hi I'm Tara from SewTara and I'm going to share my fantastic guacamole recipe with you.  I've been making this for a few years now and it's always greeted with rave reviews.  That said, I tend to 'wing it' and improvise each time I make it.  I encourage you to do that same.  It's a great starting point and it gets even better if you make it your own.


So what you'll need is:
3 avocados
1 lime (could be lemon but I like lime much better)
2 cloves of garlic
a little tomato (sometimes I skip this)
1/2 red (my preference) onion
1 jalapeno
a truckload (my preference again) of cilantro
some coarse salt

 
The texture is up to you, this can be made in a food processor for a nice smooth dip or you can chop everything by hand and nice nice chunky guac.  

I like to start with the onion, garlic and cilantro.  Obliterating it until it's nice and fine.
 
 
Toss in all the avocado innards.  Maybe I just grew up in a box or something but I had never bought or cut an avocado up before I started making this.  In case you're in the same position you should choose an avocado you can squeeze a bit, if it's hard it's going to take a while for it to ripen.  If you cut it in half you can just twist out the pit with the end of your knife.  I scoop the whole inside into the processor.  You can also cut it lightly in a grid pattern and then pop out the little squares into a bowl and smoosh it with a fork a bit.


Next toss in the tomato and salt.  Squeeze in the juice from the lime.  Apparently if you use lemon juice the guacamole won't do that turning brown thing if it sits for a bit but I LOVE the taste of lime in it.  So mix it all up and technically you're ready to go.  This is where I make a little bowl up for my 2 year old because he loves this stuff.  But I'm a sucker for some kick so I add the jalapeno, complete with seeds.  If you like things a bit milder remove the seeds.

 
Give it a taste and see what you think.  Be adventurous and add pinches of whatever you think it's lacking. Get the chips or pitas or other dippables ready.  Now the recipe I started with years ago said to stash the guac in the fridge for a few minutes to 'let the flavours blend'.  I don't usually do this because we're digging in already!
 
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Thanks so much for this post Tara!  Want to know a secret?  I've never tried guacamole.  Weird, huh?  Maybe I'll have to whip up a batch of this and finally take the dive! ♥
 
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