I bought some avocados and they have been sitting on my kitchen counter for the past week, just waiting for them to ripen, I have no idea it would take that long for the avocados to get soft. I wrapped them up with paper to speed up the ripening process, and it takes a whole week of waiting! And this was supposed to be my post for last week's theme at IHCC. Needless to say, I did not submit anything for last week, blame it all on the avocados!! :o) But it is worth the waiting! This is the first time that I've made Guacamole, and definitely this won't be the last time!
Green Avocados, could not find any ripe ones at the supermarket!
This Guacamole is so simple, easy and absolutely delicious! I have always wanted to make Guacamole, among one of the things on my list of to-do. I Heart Cooking Clubs theme for this week is "For Mom" since Mother's Day is end of this week. Well, I'm making this for myself, the "Mom", and am enjoying it to the max!
This is incredibly delicious! It is chunky creamy, with all the flavours from the avocados, the sweetness from the mango, the crunch from the onions, the mild spiciness from the chili, the wonderful fragrant from the cilantro and a light tangy sourness from the lime, with a little sprinkle of salt, it is PERFECT!
I served this with Cheezy Tortilla Corn Chips, YUMMY!
Guess what, after I had this, I went out to buy a couple more avocados, now wrapped up on my kitchen counter, could not wait for next week! :)
To see other delicious recipes made for "Mom", drop by I Heart Cooking Clubs (IHCC) where we are currently cooking from Rick Bayless's recipes.
I'm sharing this too with :
Full Plate Thursday hosted by Miz Helen's Country Cottage
(source from : Season 6 of Mexico, Rick Bayless)
Makes about 2-1/2 cups)
3 large ripe avocados
1/2 small red onion, diced
1/2 to 1 fresh serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
about 2 tablespoons fresh lime juice
1 medium ripe mango, peeled, flesh cut from the pit and diced
- Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
- Mix in 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate - preferably for no more than a few hours.
- When you're ready to serve, scoop guacamole into a serving bowl and garnish with the remaining diced mango and cilantro sprigs. Serve with tortilla chips, slices of cucumber or jicama.