Photo by cookingmatters.org

Guacamole

Cooking Matters

Serves 8, 1/4 cup per serving

The lime juice helps keep the avocados from turning brown!

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Ingredients

1/4 red onion

1 medium clove garlic

2 plum tomatoes

1 medium lime

2 medium, ripe avocados

1/4 teaspoon salt

Optional Ingredients:

1/4 teaspoon ground cumin

1/4 cup fresh cilantro leaves


Materials

Cutting board

Measuring cups

Measuring spoons

Medium bowl

Sharp knife

Spoon

Directions

1. Peel onion and garlic clove. Rinse tomatoes.

2. If using, rinse cilantro. Pluck leaves from stems. Tear into small pieces.

3. Mince onion and garlic. Dice tomatoes into -inch pieces.

4. Rinse lime and cut in half. In a medium bowl, squeeze juice from each half. Discard seeds.

5. Cut avocados in half. Remove pits. Using a large spoon, scoop out flesh and add to bowl with juice.

6. Add salt to avocado. If using cumin, add now. Mash well with a fork.

7. Add onion, garlic, and tomatoes to avocado mixture. If using cilantro, add now. Stir well.

Notes

More About Garlic

How to Select

Choose garlic that is plump, dry and firm. Fresh garlic should be white to off-white.

How to Store

Garlic should be stored in a cool, dark place, but not in the refrigerator or freezer, and can be kept for several weeks. Clay garlic holders can be used as well. Unpeeled: Store in a paper bag in a cool, dark place, away from other foods. This can keep for months. Peeled: Refrigerate in sealed container, freeze peeled garlic cloves, chopped or whole, wrapped tightly in plastic wrap or freezer bags. This can keep for weeks. Long term: Keep in a dry, cool location. Tie dry garlic into braids. Store bulbs together in netted bags.

How to Prepare

Separate cloves to be used from bulb. Trim tips of cloves. Peel. Chop or crush with a knife, or pure. Saut with other vegetables in oil and spices. Add to soups, sauces, casseroles, dips, rice and bean dishes, pasta, and meat dishes. Bake on breads with drizzled olive oil and seasonings.

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