miia monthly

For some strange reason avocados from Chile were on sale at Wal-Mart for $.50 each. So not being one to stare a gift fish in the mouth and take advantage of a food opportunity. I ended up buying about eight of them, which provided me an excellent opportunity to work on a guacamole recipe on the cheap. Since testing out guacamole recipes at $.99 an avocado really isn’t the best use of my grocery dollars. But at $.50 a piece I’m more then willing to throw a little bit of caution to the wind in trying to develop a usable guacamole recipe.

So after many failed attempts and so so results, here is version 4 that finally came out good:

2 ripe Avocados
1 roma tomato, diced with the seeds and core removed
1 or 2 TB chopped Cilantro
5 to 10 pickled jalapeno rings, finely diced (preferably homemade)
1/8 tsp Cayenne pepper
1/2 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Ball Fruit-Fresh Produce Protector
1/2 tsp Kosher Salt
Couple of cracks black pepper

Basically put all the ingredients in a mixing bowl. And with a potato masher, mash it all up until smooth, but with a few chunks remaining. Then spoon into a serving dish and enjoy.

Side Notes:

• Since the Fruit Fresh Powder contains citric acid, don’t add any lemon/lime juice in addition to the powder. Trust me I learned this the hard way (sour guacamole sucks!)
• Don’t try using lemon juice, instead of lime juice. The final guacamole won’t taste the same.
• If the guacamole is going to be sitting out for longer then 30 mins, consider adding the Fruit Fresh powder instead of lemon/lime, to help keep the color of the guacamole.
• What to look for in an avocado: Green skin and rock hard to the touch means you’ve got more then a week until they are ripe. Once they turn black skinned and soft to the touch, you’re in a race against the clock before it spoils.
• To increase the spice level of the guacamole, add more pickled jalapenos instead of cayenne pepper. This is another lesson learned the hard way.