Friday, February 16, 2007


This is one of the other recipes that I make quite often. This one I don't really have exact amounts - it's the kind where you just add until it tastes right - so definately start out adding less than you think because once you over do it with one ingredient it's hard to go back.

1 avocado (remove the pit and skin and mash it up)
1 clove of garlic
1/2 - 1 tsp of dried onion flakes (optional)
1/4 - 1/2 tsp salt
1/4 - 1/2 tsp cayenne pepper
a dash of lemon juice to keep it from going brown too quickly.

I remember the first time I bought a avocado it was for a party at my parents and I had no idea how to pick out a good avocado - and since the brown ones felt mushy I figured the nice bright green ones must be the best. Wrong - the green ones are hard as rock and don't have much flavour - but they will ripen in a few days. So which avocado you buy depends on how soon you want to use it. A ripe avocado is more redish brown and when you press it - it will give a little bit. But not too soft or it will be over ripe by the time you get home and over ripe avocado is worse than the rock hard un-ripe ones.

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