My Guacamole Girl

A Recipe

Here is a recipe that I tried last night and liked. Guacamole though really doesn't need a recipe. Just mash a couple of avocados, add chopped onion, chopped tomato and whatever other flavors you like. I have sampled numerous varieties since being in Mexico. Madeline is very good at throwing ingredients together and making the dip delicious. She has decided to make her own recipe for the Yamhill Co. Favorite Food Fair.

Avocados are extremely nutritious, raising your omega oils which is often lacking in most people's diets. The problem is, they are very high in fat, up to 60 grams! (Imagine the calories). Mexico produces 80% of the avocados in the world most of which are grown in Michoacan. They are also very cheap. On any given day, there are 6 or more large avocados on my counter. There is no wait time since they are ripe enough to use right away. When I serve avocado dip, I try to substitute it as my "meat" for that meal. They are that hearty. Lunch is often a tostada, smeared with avocado dip and topped with fresh salsa. Yummy!

Here is the recipe

2 large avocados
3.5 TBSP. minced fresh cilantro
3.5 TBSP finely chopped onion
3/4 cup chopped tomato
2 serrano chilis, finely chopped
1 avocado pit
salt to taste

One secret to mexican cookery is finely chopped ingredients, esp. the peppers! Add fresh squeezed lime or lemon juice to the dip to keep it from turning color. Garnish this dish with a little of the onion, tomato and cilantro, and drop the pit in the center to make it attractive.

Speaking of peppers, there are numerous varieties. Mexicans call all peppers "chilis". It took me awhile to figure that out. I had been shopping for chilis as a form of a pepper. I plan to search online and study each type. Each recipe requires a different pepper and each kind does drastically change flavor.

Women use stone bowls and stone tools to grind ingredients. This looks interesting so I plan to buy one to bring home!