Passages from How to Cook Everything

GHB is a group with many talents.  One such talent is in the field of the culinary arts.  One of our favorite foods to make is guacamole.  To find a recipe we crack open none other than Mark Bittman’s How to Cook Everything.

Guacamole

Makes 2 to 4 servings

Time: 10 minutes

Among the most delicious dips there is, and just about the simplest.  Add one-half cup peeled, cored, seeded, and diced tomato only if the tomate is perfectly ripe.

1 Large or 2 small avcocado(s)

1 Tablespoon minced onion or shallot

1/4 teaspoon minced garlic (optional)

1 teaspoon stemmed, seeded, and minced jalapeno or other fresh chile, or 1 teaspoon chili poweder, or to taste

Salt and freshly ground black pepper to taste

1 Tablespoon freshly squeezed lemon or line juice, or to taste

Minced cilantro leaves for garnish

1. Cut the avocado(s) in half and reserve the pit(s) if you will not beserving the guacamole right away.  Mash the pulp in a bowl with a fork or potato masher, along with the onion or shallot, garlic (if you are using it (which you should!)), chile or shili powder, a little salt and pepper, and 1 tablespoon of lemor or lime juice.  Taste and adjust seasoning as necessary.

2. Garnish and serve, or tuck the pit(s) back into the mixture, cover with plastic wrap, and refrigerate for up to 4 hours (this will keep the guacamole from turning brown).  Remove the pit(s) before garnishing and serving.

-Hollis

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