Guacamole

We  love guacamole. All of our recipes are delicious, especially the healthful one made by the world renowned chefs at Rancho La Puerta in Tecate, Baja California. Maralyn and I will back again as spa presenters, and to devour the guacamole this July. You can find the Ranch recipe on their website or in our archives.

This is the new one I will make again this weekend. It is projected that over 70 million avocados will be consumed. I like the simplicity of this recipe I received from Elizabeth Karmel.

Ingredients:

3-4 ripe avocados

1 cup tomato salsa

1/4 cup chopped fresh cilantro

Kosher salt

Method:

Cut avocados in half.

Scoop out the flesh and combine in a bowl, mashing well.Stir in the salsa, then the cilantro.

Season with salt.

Tips:

We like this creamy, chunky dip with baked pita chips. It is also delicious with cold and crispy cut vegetables.  You can always spice it up with chopped onion, chipotle or chili peppers. Make a few hours or less before serving. Squeeze with lime juice and cover with plastic cling to preserve the vibrant green color.

Several drinks pair well with guacamole such as fresh lemonade, Mexican beer, a crisp white wine and, of course, margaritas.

Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.