Ingredients

4 avocados

1 orange

1 lime

¼ – ½ cup diced onion

¼ – ½ cup diced tomato

1-2 cloves grated/chopped garlic

2-3 Tbsp chopped fresh cilantro (1-2 tsp dried)

salt to taste

1 serrano chile, ribs and seeds removed (optional)

 

Preparation

  1. Halve avocados and remove pit.
  2. Spoon out flesh and put into mixing bowl.  Using spoon, fork, or potato masher, mash avocados to desired texture.
  3. Cut both orange and lime in half and add juice from half of each one to avocados.  Mix thoroughly.  This slows down the oxidation process (the browning of the avocado) and also provides additional flavor.
  4. Add onion, tomato, garlic, cilantro, and salt to mashed avocado.  As an option, include serrano chile.  Mix well.  Serves 4-6.

 

Tips

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: Peel and finely chop garlic.  Add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

– To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

– Avocados ripen faster when stored with bananas and/or apples.

– Ripe avocados feel firm in the palm of your hand, but will yield slightly to pressure.

– To easily remove the avocado pit, cut avocado in half.  Then, stab pit with the knife blade.  Twist and remove.

– Remove ribs and seeds of hot peppers to reduce heat.

– Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

 Alternatives

Original Ingredient:

   Replace With:

lime

pre-squeezed lime/lemon juice or lemon

garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic

cilantro

parsley

serrano chile

Jalapeño or habanero peppers, ⅛ – ¼ tsp cayenne pepper, ⅛ – ¼ tsp red chili powder,

or ½ – 1 tsp hot sauce