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Guacamole

Last Sunday, when delivering CSA bags, Kyle was given an entire crate of perfectly-useable avocados.  We were oh-so-thankful and shared the bounty with several friends who share our love of this delightful fruit.  One of the first things I made was...a batch of guacamole (what else?!).  I decided to use this simple and delicious recipe from a recent Cookbook Club book (below).  Also, I am not sure why I never considered this before, but I read recently (in another cookbook), to keep avocados in the refrigerator to prolong their shelf-life.  Now armed with this tip, I will be enjoying guacamole, avocado toast, and avocados every-which-way for the foreseeable future! 

Ingredients
  • 3 ripe avocados
  • 1/4 c cilantro, chopped/minced
  • 1 jalapeno (stemmed, seeded, and minced); the one I used was about 2.5-3" long and added a nice amount of flavor without excessive heat
  • 2 TBSP onion, finely chopped (I used yellow, but red would look pretty)
  • 2-3TBSP fresh lime juice
  • 2 garlic cloves, minced 
  • 1/2 tsp ground cumin
  • 3/4 tsp kosher salt
Directions
Using a sharp knife, halve the avocados and remove the pit.  Then, using a cross-hatch pattern, score the flesh with the knife and scoop out with a spoon into a medium-sized bowl.  Add the remaining ingredients and mash together using a fork, Mix-N-Chop (a favorite Pampered Chef tool of mine!), or even a potato masher.  I like the texture to be mostly smooth, but with some chunks; feel free to make the texture as smooth or coarse as desired.  Refrigerate for up to 24 hours, being sure to place plastic wrap directly against the surface of the dip, to slow the oxidation process (which will help the guacamole retain its green color). If needed, add any additional salt before serving.  Enjoy!

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