Team Guacamole

The Washington Post, January 30, 2008

• • Course: Snack
• • Features: Fast

Summary:

This comes together in minutes, and it can be made in advance. A sprinkling of fresh lime juice and some plastic wrap pressed directly onto the surface of the guacamole will keep it happy in the refrigerator for 2 days. Serve with baked flour tortilla chips.

For the best-textured guacamole, use some avocados that are ripe and some that are more firm.

8 servings (makes about 5 cups)

Ingredients:

• • Juice of 1 to 2 small limes (do not use Key limes)
• • 3 medium cloves garlic, mashed to a puree with a little kosher salt
• • 1 to 2 teaspoon ground cumin
• • 1/4 cup diced scallion (white and light-green parts; may substitute 1/4 cup minced red onion)
• • 1/2 cup coarsely chopped cilantro leaves
• • Kosher salt
• • Freshly ground black pepper
• • 8 grape tomatoes, coarsely chopped or cut into halves (optional)
• • 5 to 6 Hass avocados, cut in half and pitted; sprinkle cut sides with lime juice to keep them from turning brown
• • 2 to 4 tablespoons regular or low-fat sour cream (do not use nonfat); optional
• • Dash hot pepper sauce, preferably Tabasco

Directions:

Combine the lime juice, garlic, cumin, scallions, cilantro, and some salt and pepper in a medium glass bowl; stir to combine. Add the tomatoes, if using, mixing well with the spices.

Use your hands to squish in the avocado so that some of it is smooth and some of it is in chunks. Mix together, then add the sour cream, if using, and stir just until combined. Taste and adjust the seasoning, adding hot pepper sauce to taste. Serve immediately; or sprinkle the surface with lime juice, press plastic wrap directly onto the surface and refrigerate until ready to serve.

Recipe Source:

From assistant Food editor Bonnie S. Benwick.

183 calories, 16g fat, 2g saturated fat, n/a cholesterol, 57mg sodium, 10g carbohydrates, 8g dietary fiber, n/a sugar, 2g protein.