Delicious World of Chefette Spicy

formerly Ladles and High Heels

A Quick Guacamole Press

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This is probably not even a full-fledged post, I mean who doesn’t know to make good ‘ol Guacamole? Though a dip native to Mexico, it has found its way into the rest of the world. In fact, one of the best Guacamole I ever ate was at Don Pepe, Chennai. Actually, it was the first time I tasted this avocado-based dish.

A bit of history: Guacamole (also called Butter Fruit in India), in Aztec, means avocado Sauce.Nutrition-wise, avocados are filled with anti-oxidants, a good serving of vitamins, fibers and the good kind of fats. I have a funny story associated with Avocado which I will tell you at the end. So this is the first time I went creative with my Guacamole. I mean, I’ve always known that making the dip involves more than avocados, garlic, salt and pepper but I never really bothered to find out how it really is made.

I had a couple of Haas avocados, hence the research. Today, I went traditional: chopped onions, chopped tomatoes, couple of pods of crushed garlic, lime juice, cilantro, cayenne pepper and salt. The result was yummy and I figured it would have been a crime if I hadn’t shared with you. Luckily, I had a couple of tortillas in the pantry which I quickly cut up, sprayed oil on and baked it in a preheated 350 F (175 C) oven for 10 minutes.

What a yummy, healthy snack for the grey fall evening, reminiscing the honeymoon to Mexico, et al! So the story: on one of our annual traditional holidays to Kodaikanal with family, we spotted a couple of avocado stalls in the town. On our way back home from Kodai, my father, unable to resist the temptation to try something new, made a quick stop at the market to buy what the local natives called “butter fruit”. We didn’t know how to pick the best, so Amma followed the traditional method of veggie picking and selected the firmer ones… which is not how you select avocado. The fruit needs to be a little mushy.

We soon cut up the butter fruit, pitted it and ate the flesh: yuck! After forcing ourselves to eat one, we threw the rest of them out, rather reluctantly, since they were expensive… man, if only we had waited a few days more and made guacamole! So there, a rant, a recipe and a story… and I called this not a full-fledged post. Shockers.

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Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

One thought on “A Quick Guacamole Press

  1. …and remember? Viji athi kept saying that it’s an aquired taste and tried to eat most of it?

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