Wednesday, August 12, 2009

Holy Moly Guacamole

Rommi, Robin, & me (Danielle Rose) in the lake at the cottage

This past weekend I went up to a friends cottage. What's a successful cottage weekend without great snacks? Sure there are smores for around the campfire. But savoury snacks are a must for hangouts by the lake and any pre-drinking preparations. I have wanted to make guacamole for a long time now, so I figured this cottage weekend was the perfect occasion to give it a try! It turned out awesome! The dip was delicious, perfectly spicy, with a hint of cilantro to brighten it up, and the powerful flavour of freshly squeezed lime. I also added some cherry tomatoes for sweetness. The only problem was transporting the guacamole up north to the cottage.

Despite keeping the dip in a cooler with ice packs, the colour of the dip was affected. Just as I had feared, the guacamole was no longer the beautiful green colour that it was when it was first made. In fact, in the picture above, the dip had already begun to turn muddy looking in colour. Just before I had left for the cottage, I sent out a call for tips on how to keep guacamole green, so when I arrived back home I was overcome with all the many different tips I had received. Although I didn't know of these tips at the time, they are great to remember for next time, because, let me tell you, I am for sure making this dip again soon! To keep your guacamole green, try keeping the avocado seed nestled in the dip; add a layer of plastic wrap touching the dip on top; add a layer of oil on top of the dip in a jar, and remove oil before serving. Thanks to the many foodies who offered me their tips! and to my friends for a great weekend at the cottage!
Tip: Click here to learn how to properly seed and cut up an avocado.

2 ripe avocados, seeded and cut into medium size chunks
juice from 1/2 a lime
1 tbsp cilantro, chopped
1 tsp garlic
5 cherry tomatoes, quartered
1/2 tbsp chopped chives
1 tbsp jalapeno peppers, chopped (I use jarred jalapeno peppers in brine)
salt and pepper to taste

1. Place chunks of avocado in a medium bowl. Immediately pour lime juice over avocado.

2. Add cilantro, garlic, tomatoes, chives, and jalapenos and gently mix to combine. Be careful not to mash up the avocado too much. It is meant to remain in medium chunks. Taste and season with salt and pepper. Serve with tortilla chips.


Hannah_wolja said...

Hey, nice legs.

Anonymous said...

Nothing like a great guacamole...this one rocks!

Justin said...

i definitely like the addition of tomatoes, for taste and texture

Finsmom said...

Looks like a fantastic guac recipe!

I have some awards for you over at my blog :)

Anonymous said...

the guacamole looks so good! yumm :)

The imPerfect Houswife said...

Yummmm - and I have to remember those tips for keeping it green. I know just what you mean about it turning color. My husband makes a great guacamole too, and I took it to work and by the next day, I wouldn't have eaten it if I hadn't known it was OK - yikes, it gets weird looking!! Can't wait to try your recipe - cilantro and lime are key - YUUUUMMMM. P.S. thanks for getting back to me about your herb garden!

Jared Moise said...

I like to add juice from 1/2 an orange for a bit of sweet citrus zest to mine. Love me some guac!

OceanDreams said...

Guacamole is seriously my best friend, I have to be careful because I can keep eating, eating, and eating. Yours looks so yummy! BTW, love your new profile pic, you look so pretty and I am going to put your blog on my roll so I stop by more frequently. ;)

Michelle said...

Guacamole is so the ultimate summer food. I love adding mango/peach/strawberry for a sweet surprise.

Just found your blog, and getting hungry just reading it. :)