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Recipes Appetizers Guacamole with Blue Corn Chips
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Guacamole with Blue Corn Chips E-mail
Written by Whole Grain Gourmet   
Friday, 09 May 2008 16:39

guacamole

Do you eat much corn? It is a grain, you know. We often treat it like a vegetable. I'm not all that crazy about corn. I think that nutritionally there are other grains available that make better choices. When it comes to dipping a grain into some delicious guacamole, however, not much else really comes close.

To be fair, there are some wonderful brown rice chips out there that work quite nicely. For a traditionalist, it is stone ground corn that should be dipped into guacamole. Speaking of traditional, this week's recipe is just that.

Don't worry; I'm not going to try to persuade you to make your own corn chips. Not this week anyway. This recipe is for what many agree is the best guacamole this side of the border. Pick up some organic stone ground blue corn chips to go with it.

I can't take credit for this recipe. It belongs to a friend of mine who recently agreed to share it. For years, I was among the misguided gringos who made guacamole that included tomato, white onion, fresh garlic, and who knows what else. Don't get me wrong, those are wonderful ingredients... for salsa.

Real guacamole is the epitome of simplicity. To extreme purists, it is simply avocado, lemon, and salt. That's right; I said lemon, not lime. This recipe isn't that pure, but it is very authentic in flavor. I encourage you to make it just once and compare it to your own gringo-fied recipe. I strongly suspect you will promptly discard your old recipe. That's exactly what I did.

Guacamole (the epitome of simplicity)

Ingredients:

  • 1 large or 2 medium avocado (hass if available)
  • 2 Tbsp finely chopped cilantro
  • 2 Tbsp finely chopped green onion
  • Kosher salt to taste, I use about 3/4 - 1 tsp
  • a whisper of garlic powder
  • 1/8 - 1/4 tsp chipotle powder
  • lemon juice to taste, about 1/2 medium lemon

Preparation:

  1. Cut the avocado in half, remove the seed, and scoop the flesh into a medium bowl. Using a sharp knife, slice the avocados in the bowl into small chunks.
  2. If serving promptly, add the remaining ingredients and stir until desired consistency is achieved. I allow it to remain a little chunky.
  3. If setting aside for later, combine all of the ingredients except for the lemon juice. Next, level the top and pour the lemon juice over the guacamole and refrigerate. This will prevent the guacamole from browning. Stir to combine before serving.

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