February 4th, 2010

cooking

The Green Season

I had to go back into my archives, but it looks like it has been 4 years since I made my guacamole post. That was the year that I harvested a whole bunch of avocados from Kitty's mom's tree while we were out at FC. That was pretty much the last time I made homemade guac. I think the ones I harvested the next year mostly went bad before I could process them, and the following year her mom had sold the house. I guess if I want fresh off-the-tree avocados I'll have to wait about 5-10 years until albear's and dexter_fox's tree gets mature enough.

The other day we were at the market and we noticed that avocados were pretty cheap. There were many that were nice and ripe, so we decided to buy a bunch and make some guac. It IS the season when they should be getting harvested as well as Super Bowl time where they could be eaten in the form of tasty guac. Overall the 2 batches I made turned out pretty tasty. They were variations of 2 recipes I used 4 years ago. Here they are:
New Mexico Hot Guac
4 avocados
1/2 cup chopped tomato
1/2 cup chopped onion
1/4 cup chopped green chili
1/4 cup cilantro
4 Tablespoons lemon/lime juice
1 teaspoon cumin

Traditional Guac
4 avocados
1/4 cup onion
1/2 cup chopped tomato
1 Tablespoon cilantro
1 clove garlic
1/4 teaspoon cumin
1 Tablespoon green chili
1 1/2 Tablespoon lemon/lime juice

What I have learned is that you shouldn't overdo the lime juice. 4T is way too much. 1-2 is much better. Also, if I do another batch, I will up the green chile to 1/2 cup. This is NM! The more green chile you have the better! I also learned that the cilantro really doesn't boost the flavor all that much. I couldn't taste the difference between 1/4 cup or 1T. Next I need to experiment a little with the garlic and the onion, perhaps upping the amounts a bit.