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Veg Out: Featuring Avocadoes
The perfect way to use avocadoes? Guacamole, of course. Consider making some tonight with some fajitas or tacos and then snacking on the guacamole over the weekend. You can skip the chips and dip carrots in the guacamole instead.
This recipe, provided by Arnaldo Richards, the chef/owner of Pico’s Mex Mex, was originally featured in our September 2010 article “Olé, Guacamole!”
Other ways to use avocadoes? Eat it plain with a little bit of salt and pepper as a great snack. Or make an “avocado boat” by halving the avocado, scooping out the insides, whipping up some chicken or tuna salad, and then putting the salad in the avocado. Or slice it up and put it on a sandwich.
Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.
Guacamole (Pico’s Mex-Mex)
2 ripened Hass avocados
2 Roma tomatoes, chopped
½ Vidalia onion, chopped
1 Serrano chile, finely chopped
2 Tbsp. fresh cilantro leaves, finely chopped
Salt to taste
Halve the avocados, discard the pits and spoon pulp into a small mixing bowl. Mash with a fork, or pestle if you’re using a mortar, until the pulp is chunky. Fold in the other ingredients and add salt to taste. Serve fresh, or cover with plastic wrap and refrigerate.
Richards says leftovers should be kept in a small-mouthed vessel with olive oil poured over the opening. This will keep your guacamole from turning brown from oxidation. When you take it out of the fridge the next day, mix the oil in for a creamier guacamole.
(For a milder version, remove chile seeds.)
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