Okay, this somehow turned into food week here at IBC. I’m not quite sure how that happened, but don’t worry. I have some fun design / home posts planned for next week. – stay tuned.
A couple weeks ago, my mom told me about a new bookazine that she picked up at the store. (A bookazine is a magazine that is basically a book. There are no ads so it’s a bit more expensive [but totally worth it].). The bookazine she bought is Cook’s Secrets, one of BHG’s special interest publications. I had a chance to flip through it at her house and was instantly obsessed. As the title suggests, it’s full of fabulous secrets to make the foods you love taste better, look prettier, and be less work in the kitchen.
There are tips on how to make the best potato salad, boil the perfect egg, and make a velvety crack-free cheese cake. The list goes on and on. The bookazine also provides all sorts of useful culinary information such as picking the right kitchen knives and what type of salt to use with what foods / recipes. In my opinion, it’s a great publication and totally worth every penny.
My mom and I even tested two of the recipes. She made the Asiago-Artichoke Dip and I tackled the classic, yet wonderfully delicious guacamole. In fact, that’s what I had for dinner last night. Today, I’m going to share the guacamole recipe and then once I get a chance to make the Asiago-Artichoke Dip, I will share that with you. It’s pretty amazing. Well, both of them are pretty amazing.
The key to excellent guacamole is really fresh ingredients. Obviously, since it is the main ingredient, a ripe avocado is very important. Ripe avocados are heavy for their size and feel soft under gentle palm pressure. Beyond that, everyone has their own way of making guacamole. Personally, I like mine on the chunky side, so this recipe is perfection to me. I also turned up the heat a little bit by adding some fresh jalapeño.
Okay, enough chatter, let’s get cookin’!
Here’s what you’ll need:
2 ripe avocados, halved, seeded, peeled, and coarsely mashed.
2 medium roma tomatoes, seeded and finely chopped
1/4 of a small red onion, finely chopped
1 or 2 cloves of garlic, minced
2 tablespoons lime juice (typically one lime)
1 medium jalapeño, seeded and finely chopped (optional)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Tortilla or pita chips for serving
Let’s get mixin’!
In a medium bowl, combine tomatoes, red onion, garlic, lime juice, jalapeño, olive oil, salt, and pepper. Gently stir in the mashed avocados.
Serve immediately or cover the surface with plastic wrap and chill for up to 8 hours. Serve with tortilla or pita chips.
Easy and delicious, right?
All right, let’s do this!
While comments below are always appreciated, you must use the Rafflecopter widget above to be entered to win.
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This giveaway is available to readers Worldwide. You must be over the age of 18 to win. Void where prohibited. This giveaway will end Monday, July 1, 2013 at 11:59 pm EDT. The winner will be randomly selected and will be named at the top of a post. I was not compensated to host this giveaway, but the amazing folks at BHG did provide the prizes.
By June 26, 2013Published:
Author: Michael Wurm, Jr. of Inspired by Charm
- 2 ripe avocados halved, seeded, peeled, and coarsely mashed
- 2 medium roma tomatoes seeded and finely chopped
- 1/4 small red onion finely chopped
- 1 - 2 cloves of garlic minced
- 2 tablespoons lime juice
- 1 medium jalapeño seeded and finely chopped (optional)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- tortilla or pita chips for serving
- In a medium bowl, combine tomatoes, red onion, garlic, lime juice, jalapeño, olive oil, salt, and pepper. Gently stir in the mashed avocados.
- Serve immediately or cover the surface with plastic wrap and chill for up to 8 hours. Serve with tortilla or pita chips.
- Cuisine: Mexican