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Sunday, March 11, 2012

Goldwater Guacamole


Today’s GOP leaders may want to consider the words of one of its champions:

"When you say 'radical right' today, I think of these moneymaking ventures by fellows like Pat Robertson and others who are trying to take the Republican Party and make a religious organization out of it.  If that ever happens, kiss politics goodbye.”  Barry Goldwater

Indeed!

Goldwater Guacamole
24 servings, 2 Tbsp. each

Even LBJ would agree that this one’s a winner.

4 ripe avocados, split, pitted, flesh scooped into medium bowl
½ tsp. salt or to taste
Juice of 1 lime
1 Tbsp. olive oil
2 Tbsp. finely chopped Bermuda onion
¼ cup chopped cilantro
1 small Serrano chili, seeded and finely chopped
1 small plum tomato, chopped

Mash avocadoes with salt and lime juice.  

Stir in remaining ingredients.  Serve with warm tortilla chips.

Tip:
Avocadoes are ripe when a the flesh yields to a gentle squeeze but it isn’t too soft.  To be sure, pull off the small stem and if you see green underneath it’s ripe.  If the avocado is hard, the stem doesn’t come off easily and you see brown underneath it is not ripe.

2 comments:

  1. Tom and I tried this today. Delicious! Tom really loved the cilantro, and I liked the subtly spicy bite added by the chili and onion.

    -Valerie and Tom, Cambridge, UK

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    Replies
    1. Thanks, Valerie. I learned how to make guacamole from my Mexican friends, so what you tasted was muy authentico! I appreciate that you follow my blog.

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