Having grown up in California with abundant avocados, the mashed fruit with a touch of salt often made a a regular spread for toast in lieu of butter. Diana Kennedy's guacamole recipe is a classic, but a Mexican friend taught me a quick and easy way to make enough for one or two— Scoop the avocado out of its shell into a flat bowl and mash it with a fork, salt it lightly, and fold in a tablespoon or two of fresh or bottled salsa. A squeeze of lime doesn't hurt.
Love the short cut! Don't tell Diana Kennedy. I thought her recipe worth investigating for its its lack of lime - an ingredient I'd always believed essential.
I just sooo look forward to these articles, I learn so much and end up shopping for the ingredients at every possible chance. More please!
I'm tickled pink! Thank you!
Having grown up in California with abundant avocados, the mashed fruit with a touch of salt often made a a regular spread for toast in lieu of butter. Diana Kennedy's guacamole recipe is a classic, but a Mexican friend taught me a quick and easy way to make enough for one or two— Scoop the avocado out of its shell into a flat bowl and mash it with a fork, salt it lightly, and fold in a tablespoon or two of fresh or bottled salsa. A squeeze of lime doesn't hurt.
Love the short cut! Don't tell Diana Kennedy. I thought her recipe worth investigating for its its lack of lime - an ingredient I'd always believed essential.
At the Barrio Café in Phoenix they make great guacamole to order in a molcajete tableside. The garnish is pomegranate arils! Delicious!