Friday, December 9, 2011

Whole Foods Friday: Want some guac with that?

For information about Whole Foods Friday, take a look a the tab at the top.

The perfect starter for the pork stew I made is a simple bowl of guacamole and some chips.

While corn tortillas are probably more common, once in a while I like the multi-colored flour-tortilla chips that are sold at my local Whole Foods. And the colors are nice.

Guacamole doesn't have to be complicated. In fact. I like simple versions the best.

If I was serving it alone, I might add some diced jalapenos. But when it's in a meal with a spicy component, I don't add any heat to the guacamole. Without the heat, it makes a nice counterpoint to the spicy food.

Guacamole

1 avocado
2 tablespoons finely diced onion
1 tablespoon chopped cilantro
Pinch of salt
Squeeze of fresh lime

Cut the avocado in half, remove the pit, and soop the flesh into a small bowl. Add the rest of the ingredients and stir to combine, mashing the avocado as you go, to your preferred smoothness.

Serve immediately.

Note: If you have left over guacamole, or you want to make it in advance, place plastic wrap directly on the surface of the guacamole and press out all the air. Refrigerate.
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