Ina Garten's Ode to the Avocado
Who doesn't love dipping a handful of red, blue or yellow corn chips into fresh guacamole? We also enjoy it on hamburgers and hotdogs, with cut-up veggies and ... right off the spoon!
In her beloved classic The Barefoot Contessa's Cookbook, Ina Garten recommends using Haas avocados from California. (They're the ones with the nubbly thick brown skin, not the thin green-skinned variety.) Ina explains that they're much easier to peel, and the fruit is superior.
I've slightly adapted Ina Garten's recipe below, which has earned her five stars at the Food Network.
4 ripe avocados
Juice of two freshly squeezed limes (3 Tbsp)
8 dashes hot pepper sauce
1/2 cup small-diced red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground
1 medium ripe tomato,
seeded and diced
Cut the avocados in half and remove the pits. With a large spoon, scoop the flesh out of their shells and into a large bowl. Using a sharp knife, slice up the avocados in the bowl until they are finely diced. Add the lime juice, hot pepper sauce, red onion, garlic, salt, and pepper and toss well. Add the diced tomatoes and mix well. Yield: 3 Cups
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Photos: jennandjon, blmurch, jlaceda, dabblelicious, justjenn (Flickr)