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.
