
GuacamoleRecipe by Chef Heidi Fink Prep time 10 mins Ready in 10 mins Yield 1-1/2 cups The secret to this guacamole is to use the smallest amount of lime or lemon juice. Holding back on the citrus allows the nutty, mellow, creamy flavour of the avocado to shine through. I always get rave reviews! Ingredients 2 ripe avocados 5 to 7 ml (1 to 1-1/2 tsp) fresh lime or lemon juice 1 ml (1/4 tsp) salt 2 small or 1 large clove garlic, minced, grated or pressed 30 ml (2 Tb) seeded minced tomato Directions TIP: To choose avocados, inspect the stem area. There should be little or no puckering at the stem end and it should not be hollow. Inspecting the stem end helps avoid avocadoes past their prime. A perfect avocado should give slightly when gently pressed, but should not be too soft. TIP: You can ripen green avocados by leaving them at room temperature for several days, until ripe. TIP: Ripe avocados can be kept in the fridge up to one week. Remove the skins and the pit from the ripe avocado and place in a bowl. Add the salt, the fresh lime or lemon juice, and the finely grated garlic. TIP: don’t be tempted to add more lemon juice, even though it seems like a very small amount. Stir and mash everything with a fork until well mixed and the avocado has turned into a coarse puree. Stir in the minced tomato. Tatse to adjust the salt and lime. TIP: guacamole is best served within the hour. A must-have accompaniment to Burritos, Heuvos Rancheros, Tacos, and Quesadillas.

GuacamoleRecipe by Chef Heidi Fink

Prep time 10 mins
Ready in 10 mins
Yield 1-1/2 cups

The secret to this guacamole is to use the smallest amount of lime or lemon juice. Holding back on the citrus allows the nutty, mellow, creamy flavour of the avocado to shine through. I always get rave reviews!

Ingredients

2 ripe avocados
5 to 7 ml (1 to 1-1/2 tsp) fresh lime or lemon juice
1 ml (1/4 tsp) salt
2 small or 1 large clove garlic, minced, grated or pressed
30 ml (2 Tb) seeded minced tomato

Directions

TIP: To choose avocados, inspect the stem area. There should be little or no puckering at the stem end and it should not be hollow. Inspecting the stem end helps avoid avocadoes past their prime. A perfect avocado should give slightly when gently pressed, but should not be too soft.
TIP: You can ripen green avocados by leaving them at room temperature for several days, until ripe.
TIP: Ripe avocados can be kept in the fridge up to one week.
Remove the skins and the pit from the ripe avocado and place in a bowl. Add the salt, the fresh lime or lemon juice, and the finely grated garlic. TIP: don’t be tempted to add more lemon juice, even though it seems like a very small amount.
Stir and mash everything with a fork until well mixed and the avocado has turned into a coarse puree.
Stir in the minced tomato. Tatse to adjust the salt and lime.
TIP: guacamole is best served within the hour.
A must-have accompaniment to Burritos, Heuvos Rancheros, Tacos, and Quesadillas.