With the big game coming up tomorrow, I’m sure many of you will be whipping up tasty appetizers. Guacamole is hands down one of my favorite inventions. Ever. Sometimes I spread it on warm corn tortillas for a healthy snack, although for game day parties serving with tortilla chips is a must. Seek out baked corn tortilla chips for a lower fat option (Guiltless Gourmet and Garden of Eatin’ both make baked corn tortilla chips). And they taste great!
Be sure to use ripe, soft to touch avocados. Ripe avocados are the key to guacamole. You can encourage the ripening process by storing unripe avocados in a paper bag with a ripe banana. Guacamole freezes well in case you want to stock up on avocados in season or when on sale. I like to make a big batch and freeze in smaller jars so I have individual meal servings for those times when I make beans or tempeh tacos.
HOLY MOLY GUACAMOLE (as seen in Eat & Run, p. 152-3)
The combination of creamy avocados, tangy lime juice, cilantro, and spicy jalapeno make for a delicious accompaniment to most Mexican favorites. Avocados are a great source for healthy, monounsaturated fat, and the jalapeno seeds add a nice jolt of spice — scrape them out before mincing if you can’t take the heat.
2 ripe avocados
Juice of 2 small limes
1 medium tomato, diced
1 garlic cloves, minced
1 jalapeño pepper, seeds left in, minced
10 sprigs fresh cilantro, minced
1 teaspoon sea salt
Halve the avocados and scoop out the flesh into a mixing bowl. Squeeze in the lime juice and add the remaining ingredients. Mash with a potato masher or a spoon until semi-smooth and let rest at room temperature for 10 to 20 minutes. Keeps refrigerated for 2-3 days.
MAKES 2½ CUPS, 6-8 SERVINGS
top photo: Japanese edition of Eat & Run