In addition to the hummus I highlighted in my last post, I decided to throw together some guacamole and turned to the Vegetable Butcher to identify the recipe I wanted to try making.
1-2 garlic cloves, pressed or grated
1/2 medium red onion, finely diced
1-2 jalapenos, seeded, ribs removed, finely diced
3 Tbsp lime juice
1/2 tsp salt
3 plum tomatoes, seeded and diced
1/4-1/3 c coarsely chopped fresh cilantro
In a large bowl, gently mash avocados, halved and pitted, leaving some pieces in large chunks. Add the garlic cloves, red onion, jalapenos, lime juice, and salt. Gently mix in tomatoes and cilantro. Add more jalapeno, lime juice or salt to taste.
The guacamole will keep for 1 day, refrigerated and covered tightly with plastic wrap touching the surface.
As a variation, make Avocado and Mango Guacamole: Replace 2 of the tomatoes with 1 medium mango, peeled and cut into 1/3 inch dice.