Tuesday, June 1, 2010

Iron Chef Blogger Challenge: Avocado!

For the challenge this week, I made guacamole. But, I neglected to take a picture of it. It was good though! It was green, and very smooth, because I made it in my trusty food processor. I don't like chunky guacamole so much.

It seemed to be a fairly big hit at the cookout we went to yesterday. At least it was until the sun turned it brownish.

I wanted to plant the avocado seeds to see what happened, but Travis vetoed it.

Sorry for the lackluster blog this week...

from the Better Homes and Gardens New Cookbook

2 medium very ripe avocados, halved, seeded, peeled and cut up
1/2 small onion, cut up
1/2 of a 4 ounce can diced green chili peppers, or several drops bottled hot pepper sauce (I used Texas Pete)
1 tablespoon snipped cilantro or parsley (I left this out... my parsley has gone rogue again and I think cilantro tastes like soap.)
1 tablespoon lime or lemon juice
1 clove garlic, minced
1/4 teaspoon salt

In a food processor bowl combine all ingredients. Cover and process or blend till mixture is smooth, scraping sides as necessary. Transfer to a serving bowl. Serve immediately or cover and chill up to 24 hours. Serve with chips. Makes 2 cups dip.

1 comment:

  1. If you leave the pit in with the guac (like put it in after everything is mixed and ready for chips) it will keep the avacado from oxidizing and thus will keep it green.

    Just a little fun fact for your face.