Bites and Booze

Schmee’s Gaucamole

Schmee's Guac

I LOVE avocados.  I’m a California girl, born and raised.  I used to get so jealous of my friend, Danielle, in the first grade for always getting an avocado sandwich in her lunch.  I only got one when we could afford the avocados, which was not often.  Now that I can choose how to spend my money and nourish my soul, I would say I eat at least ½ an avocado or more a day.  I’m obsessed.  Below are some ways I get my fix.

IMPORTANT TIP:  To keep your guac from browning, make sure you leave in at least one avocado pit.  Also, stir the guac every once in a while if you see the edges start to brown.

Schmee is the nickname of one of my very best friends, Dorothea. She’s famous for her gauc. In college it was demanded at every party (and there were a lot of parties). Here is the recipe in her own words:

To make a good amount of guac you’ll need:

4-5 RIPE avocados (if they aren’t ripe its just gross)
2 large tomatoes (diced- with seeds and inner core removed)
1 large yellow onion (diced)
2-3 cloves garlic (very finely diced)
the juice of one lime
Green Tabasco- about a tablespoon (use more or less depending on preference)
salt and pepper to taste (I think it needs lots of salt!!)

Smash your avocados with a fork until creamy and then dump everything else in the bowl and combine. The longer you let it sit before serving, the better (it will give the onions and garlic some time to mellow out and blend into the party). * Remember to leave in one avocado pit.

Some crazy people like cilantro in their guac- I am not one of them but I suppose you could add it if you were so inclined.

 

Simple Gauc

I usually make a version of Schmee’s gaucamole when I’m doing taco night or chips and salsa. But, although it’s totally worth it, it takes some time (mostly to wait for the ingredients to mellow out together). The other day I was at a friends and we had avocados but nothing else, except a lemon. Her husband mixed up the two with some salt and pepper and it was so refreshing!!! It’s so simple and can be used as a spread as well as a dip.

YIELD: about 1 ½ cups
PREP TIME: 5 minutes
TOTAL TIME: 5 minutes

2 ripe avocados
Juice from ½ of a lemon
salt and pepper to taste

Scoop out the avocados into a bowl, reserving one pit for later. Mash the avocados with a fork until creamy. Squeeze in the juice from the lemon half. Add salt and pepper to taste. Mix it up with reserved pit and enjoy!!!

Spread on sandwiches or eat it straight out of the bowl with some organic tortilla chips.

 

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Jennifer Sorenson
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