Guacamole
POSTED: 8:36 pm EDT June 22,
2003
UPDATED: 6:24 am EDT July 8,
2005
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Say "adios" to guacamole in plastic tubs. Here's the real thing. Check back tomorrow for a tasty and colorful quesadilla calling for a layer of guacamole.
1 ripe avocado, peeled and quartered (see Tip)
1 tablespoon fresh lime or lemon juice
1 tablespoon finely chopped red onion
1 tablespoon plain yogurt or sour cream
2 cloves garlic, minced
1/8 teaspoon Tabasco sauce, or to taste
Salt and freshly ground pepper to taste
Process all the ingredients in a food processor (or blender) until the mixture is smooth and creamy. Taste and adjust the seasoning.
Refrigerate in a covered container for at least 1 hour before serving. Serve chilled or at room temperature.
Advance preparation
The guacamole will keep for up to 2 days in a covered container in the refrigerator.
Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.
