GUACAMOLE plus AVOCADO TOMATILLO SALSA

Today's post is brought to you by the letter "A".  "A" is for avocado!  Creamy, delicious, avocado.

I made two dips using two different avocados, with the Haas avocado I made Guacamole, and with the Florida (or Green) avocado I made Avocado Tomatillo Salsa.  The Haas has a higher fat content, so it is more flavorful.  The Florida avocado has a is larger, has a higher water content, and grows in my backyard!

Guacamole could be the easiest dip in the world to make; even a raccoon can do it!

I love how she mashes it up in the peel first.








And because she has such good manners, she washes her hands and face when she's done eating.

 Here's how I make Guacamole.

I like the avocado to shine, so I keep my guac really simple.  Since I almost always serve salsa along the side of guacamole, I don’t add tomatoes; but if you must, my feelings won’t be hurt.

Notice the Haas avocados are small and really dark.

 Cut 2 avocados in half.  Whack the pit (not your fingers) with the sharp side of the knife, twist and remove. 











Score the flesh into 1/2 inch cubes.

 

Use a spoon to scoop the flesh into a medium bowl.

Squeeze the juice of the lime over the avocado.

My lime was juicy, so I only used 1/4 of the lime.

Add the finely diced red onion, and press the garlic into the bowl.

If you don't have a garlic press, then just mash the garlic.








Chop the cilantro and add that too.

I added mine at the end, because I almost forgot about it.










Season with Tabasco, salt and pepper.

Mash and stir the avocado until it's the consistency you like.

I like to leave some big chunks of avocado, so I barely mash it.









 You can enjoy the guacamole immediately...











...Or place plastic wrap directly on the guacamole to prevent browning and refrigerate it until you're ready to serve.







AVOCADO TOMATILLO SALSA

She ain't pretty, but she's mighty tasty!

This is a Florida (aka Green) avocado.
It is twice the size of a Haas avocado.
The skin stays bright green, you know it's ripe when you press on the avocado and there is a little give.  If it's hard, it's not ripe, if it's mushy, it's gone bad.

The flesh is such a bright, and pretty color.

Dice and scoop this avocado in the same manner as the Haas.

Add it to a medium sized bowl, and add your favorite tomatillo salsa.  Give it a stir...that's it.

I didn't have any cilantro on hand; if I did, I would have added some.

Because the Florida avocado is not as rich as the Haas, you can eat a lot more of it.

I just melted some cheese on a corn tortilla, and filled it with Avocado Tomatillo Salsa.  Delicioso!

GUACAMOLE

Serves 2-4

2                           Ripe Haas avocados, or 1 Florida (green) avocado

1              tsp.        Fresh lime juice

2              Tbsp.      Red onion, small dice

1    small    clove     Garlic, mashed

2              Tbsp.     Cilantro, finely chopped

1/8           tsp.       salt

1/8           tsp.       pepper

6              dashes  Tabasco sauce

  1.        Cut the avocados in half, remove the pit and score the flesh into ½ cubes.  Use a spoon to scoop the avocados into a medium bowl.

  2.       Add  the remaining ingredients to the bowl with the avocados.

  3.       Use a fork to combine the ingredients, and then mash the avocado to the desired consistency.  (I only slightly mash mine; I like some pieces of avocado in my guacamole).

  4.       Transfer to a serving dish.

  5.       Store guacamole in a bowl with a piece of plastic wrap laid directly on the guacamole (to keep from oxidizing) and keep refrigerated.

      AVOCADO TOMATILLO SALSA

Serves 6-8

2                           Haas avocados, or 1 Florida (green) avocado

16           oz.          Jarred tomatillo salsa
2            Tbsp.       Cilantro, chopped (optional)

  1.        Cut the avocados in half, remove the pit, and score the flesh into about ½ inch cubes.  Use a spoon to scoop the avocado into a medium bowl.

  2.       Stir the tomatillo salsa and cilantro (optional) into the diced avocado. 

  3.       Remove to a serving dish.

  4.       Store Avocado Tomatillo Salsa in the refrigerator with plastic wrap laid directly on the salsa.  The acid in the salsa will prevent the avocados from oxidizing.