Sacred Heart / Guacamole
Composition book journal, 9 3/4 x 14 1/2 inches, 9 June 2006
I saved the stickers from the last time I made guacamole. At about the same time, I burned the end of one of my favorite Mexican candles. I soaked the candle so I could reuse the label, and placed it on the page opposite the vegetable stickers. Since guacamole is so simple to make and it’s such a healthy food, I thought I’d use this spread to share my easy-peasy recipe.
2 avocados, mashed
2 large tomatoes or 6 romas, diced (I prefer romas, because they aren’t as juicy)
1 lime (lemons will work in a pinch, but given the choice between lime and lemon, I always prefer the flavor of lime)
4 scallions, minced (use both the white and green portions)
2 cloves of garlic, minced
pinch of Kosher or sea salt (iodized salt will react with the citric acid, and will make the guacamole bitter tasting)
Note: All amounts are approximate. I aim for something that is more like diced tomato salad with an avocado-lime-garlic dressing. I like chunky guacamole that, when paired with toasted whole wheat pita, is a meal in itself.
Mash or dice the avocados and add the juice from half the lime. Sprinkle with a little salt. Dice the tomatoes, mince the scallions and garlic, and add to the avocados. Mix everything together, then taste. You may want to add more garlic, salt, or lime. You can also add green chilis, hot chilis, or tabasco sauce, if you like spiciness. If you want a bit of crunch, diced bell peppers are a nice addition.
If you want to serve with chips, be careful not to over salt. I like to serve it with toasted whole wheat pita triangles. They’re whole grain and not as fatty as chips, so they’re healthier, I think. I also really enjoy the warm, nutty flavor against the cool, creamy, freshness of the guacamole.