Evening Special: Bread and Guacamole!

Burp!

Oops sorry! I just finished the last bit of what was left of the Guacamole that I made today evening.

Lazing around my house today afternoon I got too bored, when I got a call from my uncle. In our conversation, which lasted for about 10 minutes, he told me about Guacamole an avocado-based dip. (Later I found out that it originated in Mexico). He told me a quick recipe on how to make it. I decided to make the evening snack myself and there I was! With an exciting new dish.

Guacamole! The name alone made my mouth water. I have a strong liking for foreign dishes (not that I don’t like Indian dishes, I love them all) for, they bring in me, a sense of adventure! Every time I go to SubWay or any other restaurant to dine out, and I see the variety of sauces and dips that they use, I’ll be like in another world. I am a food enthusiast and my senses go nuts over flavors. If ever you see me making all kind of noises like “yumm”,”slurrp” or anything don’t misunderstand. 😉

Minty, spicy, sour – my taste-buds go crazy with all of them. Don’t go for my physique, because it may seem that I don’t eat much. God bless those souls who did the first experiments on making food tastier, or those who first started cooking.

So I set out on my Activa to get the ingredients for the dip from the local veggie and fruit shop and got all necessary items. Had to go to three different shops to get ripe avocado but finally I got it from a familiar fruit stall in New Bus Stand. Dodging the heavy traffic I manoeuvred my Activa back to ‘Home Sweet Home’.

All set! Now the fun part- Making it! I readied myself with a cutting board, knives, all the vegetables, the two ‘ripe’ avocados. I felt like a pro! Only when I sat down cutting down the veggies did I think otherwise. The onions made me cry. Boohoo!

Here is the recipe!

INGREDIENTS

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 tablespoons cilantro (coriander) leaves, finely chopped
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes. Serve with tortilla chips.

METHOD

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

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Try it out guys! Really a  simple and tasty dip that you can eat either with bread or any chips. Make up your evening!!