Hass Guacamole from Carlsbad | RTX Traveler Magazine

Avocado Cut OutThere’s not much better than a perfectly ripe avocado. The smooth, creamy texture and nutty flavor is unlike anything else, and the nutritional value is tops. Southern California is famous for avocados, which thrive in ideal year-round growing conditions. While there are seven varieties of the fruit grown commercially in the state, the ubiquitous Hass variety accounts for about 95% of the total crop.

There’s so much that you can do with avocados. Slice it or spread it on toast for a healthy breakfast. Cover half of an avocado with cheese and bake it in the oven for a delicious side. Chop it up and use as a topping for salads, tacos, or rice dishes. Use them to make smoothies, ice cream and even pudding or cake. Of all of the uses of avocados, perhaps the most popular is a dip such as a salsa or guacamole. The recipe below is a favorite of RTX Traveler editor Sara Little and is best when made with ripe, in season California Hass avocados.

 

Guac Cut OutIngredients*

  • 6 ripe California avocados
  • 3 medium tomatillos (4-6 if they are small), husked, rinsed and diced
  • ½ onion, grated or finely diced (red or yellow depending on your taste preference)
  • 3-4 cloves garlic, finely minced
  • 1 large Roma tomato, finely chopped
  • 1-2 T lime juice
  • ¼ C fresh cilantro, chopped
  • Cayenne pepper (optional)
  • Salt & pepper to taste

* All ingredients can be adjusted to your taste preferences. That’s the great thing about guacamole – many taste tests are required while making it!

Instructions

  • Mix everything together in a large bowl using a fork or potato masher, and enjoy with tortilla chips!

Tip: to keep the guacamole from browning, layer plastic wrap directly on top of guacamole in the serving or storage container you are using to minimize exposure to oxygen (which causes the browning).

 

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