Sunday, February 1, 2009
Superbowl Guacamole
I don't remember learning to make guacamole; I think it's possible that, as a Californian, I simply osmosed it during childhood. I made a big bowl for tonight, which will probably become dinner. I mashed up: 3 ripe avocados, two chopped-up bunches of cilantro, the juice of two lemons [should have stopped at one—ed.], half a red onion (diced), a box of cut-up cherry tomatoes, and a hefty pinch of salt. It will be better after a few hours have passed, but heavens, it was good right at the start, too. A question: why did I use cherry tomatoes? Because they were displayed next to the avocados in the store. It was a silly choice; lots of extra work for little extra flavor.
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1 comment:
Yes, but I grew up in CA, too. But my Asian mom in SF never made guacamole. I learned to make it watching another student at Berkeley use a knife to score half an avocado (in skin), pour Pace picante sauce into the hole left by the seed, and then mash it around with a fork. He used the skin as a bowl for dipping.
I like your recipe better. I even have cilantro and lemons in my backyard. Unfortunately, my neighbor has harvested all of his avocados.
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