You hear it today, the buzz word is “superfoods.” Blueberries, nuts, quinoa, kiwi, and broccoli are all part of the list. And that list could be different depending on which Health Guru you read. They all seem to agree, welcome the Avocado to the list.
Long consumed by natives of Mexico and Central America, this hearty fruit packs a powerful healthy fat content (the unsaturated kind). As well as a list of vitamins and minerals normally only found in supplement form (I love it when people tell me they can’t eat enough vegetables and fruit to get enough vitamins). You can make avocado soup, avocado cream, put slices of it on sandwiches, and according to Dave Lieberman, sneak it into smoothies or even brownies, to get goodness into kids.
But I am a purist, and when making Tofu Chili Tacos, or Roasted Vegetable Enchiladas, I’ve got to have some guacamole. The Partner could eat the stuff twice a day every day, with chips, in rice, or just by itself. Personally, I could just eat a whole avocado tree. I’d probably have a stomach ache afterwords, but I’d be happy.
Now, here is a Guacamole recipe to go with all the other great Sonoran Cuisine you are learning to cook. Let me know if this knocks your socks off.
- 2-3 Avocados
- 1 Jalapeno, diced
- 3 tbsp Red onion, diced
- 1 tbsp Cilantro chopped
- 1 Lime, juiced
- Salt to taste
- Mash up the avocados to your liking (if you like it chunky, leave it like that, or if you like it smooth, keep mashing, or use a food processor).
- Add the rest of the ingredients.
- Enjoy with chips and salsa. Please use the lime juice, don't substitute with lemon. Lime juice is traditional, and makes it taste so much better.