Perfect Guacamole
4 Cups
I have never been a big fan of avocados until I became comfortable with Rick Bayless's cooking, restaurants and cookbooks. Bayless knows what he is doing and his technique for Guacamole presents a wonderfully flavorful dish. The key as always is fresh, fresh, fresh!
Tomato-Serrano Salsa
1 large ripe, round tomato, cut in 1/8-inch dice
2-3 fresh Serrano chilies to your taste, stemmed and finely chopped
1 garlic clove, roasted if you like, peeled and very finely chopped
3 tablespoons chopped cilantro, plus more for garnish
1/2 cup finely diced white onion, plus more for garnish
3 large (1.5 pounds) soft-ripe avocados (I prefer Hass avacados)
2-3 teaspoons fresh lime juice
1 teaspoon salt, or to taste
radish slices or roses for garnish
1. In a small bowl mix together the tomato, chilies, garlic and cilantro. Rinse the onion in a strainer under cold water; shake off water and add to the bowl.
2. Cut the avocados in half, running your knife length wise from the stem to the bottom around the pit, producing a seam around the avocados. Twist the two haves in opposite directions and the avocado will split in two. Gently tap your knife into the pit and pop it out, or use a spoon. With a large spoon scoop out the avocados flesh, running it along the skin. Place flesh in a medium bowl.
3. Roughly mash the avocados with a large fork. I prefer a chunky texture, but you may enjoy a smoother presentation. Stir in the salsa, taste and season with lime juice and salt. I prefer sea salt. Cover with plastic wrap pressed tightly over the guacamole and let sit a few minutes for the flavors to merge. Serve sprinkled with chopped onion, cilantro, radish slices, along with fresh tortilla chips for dipping.
Nutrients in avacados:
4 Cups
I have never been a big fan of avocados until I became comfortable with Rick Bayless's cooking, restaurants and cookbooks. Bayless knows what he is doing and his technique for Guacamole presents a wonderfully flavorful dish. The key as always is fresh, fresh, fresh!
Tomato-Serrano Salsa
1 large ripe, round tomato, cut in 1/8-inch dice
2-3 fresh Serrano chilies to your taste, stemmed and finely chopped
1 garlic clove, roasted if you like, peeled and very finely chopped
3 tablespoons chopped cilantro, plus more for garnish
1/2 cup finely diced white onion, plus more for garnish
3 large (1.5 pounds) soft-ripe avocados (I prefer Hass avacados)
2-3 teaspoons fresh lime juice
1 teaspoon salt, or to taste
radish slices or roses for garnish
1. In a small bowl mix together the tomato, chilies, garlic and cilantro. Rinse the onion in a strainer under cold water; shake off water and add to the bowl.
2. Cut the avocados in half, running your knife length wise from the stem to the bottom around the pit, producing a seam around the avocados. Twist the two haves in opposite directions and the avocado will split in two. Gently tap your knife into the pit and pop it out, or use a spoon. With a large spoon scoop out the avocados flesh, running it along the skin. Place flesh in a medium bowl.
3. Roughly mash the avocados with a large fork. I prefer a chunky texture, but you may enjoy a smoother presentation. Stir in the salsa, taste and season with lime juice and salt. I prefer sea salt. Cover with plastic wrap pressed tightly over the guacamole and let sit a few minutes for the flavors to merge. Serve sprinkled with chopped onion, cilantro, radish slices, along with fresh tortilla chips for dipping.
Nutrients in avacados:
Folate - Lowers homocysteine levels in the blood stream, which may prevent heart disease, stroke, and Alzheimer's disease; reduces the risk of birth defects like spina bifida and promotes healthy cell and tissue development.
Vitamin E - Helps slow the aging process and protects against heart disease and various forms of cancer.
Monounsaturated Fat - Helps lower LDL (bad) cholesterol and boost HDL (good) cholesterol. Avocados are one of the only fruits that provide babies with the "good" fat. Monounsaturated fat is essential for cognitive and visual development.
Beta-Sitosterol - Helps inhibit the absorption of cholesterol and promotes lower cholesterol levels.
Lutein - Protects against prostate cancer and eye diseases such as cataracts and macular degeneration.
Glutathione - Functions as an antioxidant like vitamin E to neutralize free radicals that can cause cell damage and lead to disease.
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