Saturday, 10 March 2012


We are going Mexican today and I'm doing what in my opinion is an authentic guacamole. This inspiration came after my cruise in the caribbean, we had stopped at 2 Mexican ports and all we ate were guacamole and salsa. I've had my share of the dips prior to the trip but never was I deeply in love with them. But I can tell you now that I am.

3 avocados
1/2 lime
1 roma tomato
1/4 of onion
a handful of cilantro
1 tsp of cumin (optional)
salt and pepper

The avocados need to be ripe but not mushy. I think it oxidizes too fast when it's over ripened. Cut the Avocados in half and put them in a bowl filled with the juice of half a lime. Flip the avocados in the bowl so that it's covered by the lime juice all over. This will prevent the avocados from browning during the mashing process.

Quarter and seed the roma tomato and dice it into small cubes. Chop the onions finely and run it through boiling water for 30 seconds to get rid of the pungent flavour (optional step). Chop the cilantro finely and add it to the bowl as well. Adjust the seasoning with salt, pepper, and cumin.

Mash until only a few small chunks of avocados are left and the mixture is dip-able.

Transfer to a serving dish and enjoy with chips! To store, wrap it with plastic wrap and directly press the plastic wrap onto the surface to prevent browning.

It also makes amazing grilled cheese sandwiches. Just smear it on one side of the bread and top it off with cheese (I use a mix of mozzarella and white cheddar) and another piece of bread. Coat the bread in bacon fat (so healthy, I know) and fry! 

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