May 24, 2010


 Everyone's favorite summertime treat, it goes great with Corona and sunshine! Great guacamole starts with perfectly ripe avocados- you'll know they are ready by cradling each candidate in your palm and pressing confidently against the the pebbled skin with the pads of your fingertips. If the flesh feels as if you might leave a faint mark, you likely have a good one. If the flesh feels as if it might collapse beneath your grip, move to the next - over ripe.

1 small white onion
1 clove garlic, minced
4 avocados
1/2 lime
1/2 teaspoon salt, or to taste
a few big pinches of cumin powder
a few big pinches of Indian curry powder
Garlic or plain naan bread, cut into wedges
Heat oven to 350 and bake the naan wedges for 10 minutes - just enough for them to crisp up a bit.
In a small bowl combine the onion, garlic, and avocado flesh. Take the lime and give a generous squeeze or two. Add the salt, cumin and curry powder. Give everything a good stir, but don't overdo it. Taste. Now start adjusting. Add more lime or cumin according to how you like it =)
Serve in a bowl with a big pile of the naan wedges on the side and a sprinkling of curry powder on top

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