Web Toolbar by Wibiya
 
 
 

GL PROFILES

More Friends = More Fun

 
 

GL
Tweets !

11 HOURS AGO How to ask a guy out and not be super awk and sketchy: http://t.co/l6Imxj9xVp

14 HOURS AGO Feelin' crafty? Make mom the perf #MothersDay prezzie: http://t.co/Of1DdcU6k7

15 HOURS AGO 6 excuses to get off your butt and have some fun outdoors: http://t.co/z1vY4OZjTX

 

sponsored links

Wholly Guacamole

 
What’s cool about this guacamole is that because of the salsa verde, it doesn’t darken (and look gross) after it’s been sitting out. We like to use “Frontera Salsa Verde” or “Desert Pepper Trading Company’s Salsa Del Rio”. Make as much as you want – for a crowd of six, you’ll need four avocados and one cup of salsa verde.

Avocados – Ripe or Black?

Avocados are tough. You bring home some rock hard avocados, wait patiently three or four days for them to ripen, cut ’em open, and uck! Black again. Avocados should be a beautiful shade of green inside without any black spots. It’s okay to buy your avocados hard – look for the “Haas” sticker on the avocado. (If the organic avocados aren’t too expensive, buy them because they’re usually better quality.) Let the avocados sit out on the kitchen counter just until the skin STARTS to get soft when you press it. Check the avocados everyday. Once they ripen, you can store them in the refrigerator for two or three days but not longer.

What You’ll Need: Serves 2

1 ripe avocado
1/4 cup salsa verde (green salsa)
Salt to taste

Optional:
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped red onion

Garnish: 1 finely diced plum tomato

What You’ll Do:

1. Using a paring knife, carefully cut open the avocados. Scoop out the flesh with a spoon and put into a medium mixing bowl. Pour in the salsa, cilantro, and red onion if you’re using them.

2. Using a potato masher or a fork, mash the avocado into the rest of the ingredients until it’s blended but still a little chunky. Taste to see if it needs salt. Spoon into a serving bowl. Using a serrated knife, dice the tomato and sprinkle on top of the guacamole.

To Serve: Put the guac bowl on a platter of corn chips, blue corn tortilla chips, or carrot and celery sticks.

Note: Taste your brand of salsa before using to make sure that it doesn’t taste too hot. If the guacamole is too spicy, add a little lime or lemon juice.

Tools:

Medium mixing bowl
Cutting board
Paring knife, serrated knife
Measuring spoons
Potato masher

By: Anne Vassal 

BY GL ON 2/21/2009 7:00:00 AM

< PREVIOUS   NEXT >   
comments powered by Disqus
 
The supermarket aisles are lined with pastel treats. Even if you don't celebrate Easter, what's your fave candy?



 
 

Score sweet spring reads!

 

 

Want to win this incredible trio of titles? CLICK HERE for your chance to score GL's Spectacular Spring Books Guide 2014

 
Posts From Our Friends

sponsored links