Avocado Spread on Toast

From Jackie Cabbiness, “Avocados from Peru” contest winner

INGREDIENTS:

• 1 large Avocado from Peru
• 1/8 tsp McCormick onion salt, or to taste

DIRECTIONS:

• Mash avocado and onion salt together in a bowl.
• Delicious on multi-grain toast for a healthy breakfast or served with chips!

Lalo’s Perfect Guacamole

My friend, Lalo, comes from Mexico and is begged by all of his friends to make his famous and, might I add, perfect guacamole for any get-together.    

His recipe is creamy and flavorful, and SO easy.      

INGREDIENTS:

• 4 medium-sized ripe, but not over ripe, avocados
• 1 jalapeno pepper per avocado
• milk
• salt
• diced onion (optional), chopped cilantro, finely-diced tomatoes
• tortilla chips

DIRECTIONS:

• Roast jalapenos on open flame on stove top, grill, or on a sheet pan in the oven at 400 degrees. Roast until peppers are wilting, peeling and brown, but not “char-burnt.”
• Put in plastic bag to “sweat” for no more than 10 minutes. It’ll make it simple to peel the burnt skins off and clean.
• Put on protective gloves to peel, de-seed and dice peppers. The more veins and seeds you leave in, the hotter the mixture will be.
• Once clean, put peppers in a bowl and mash with a fork, or blend in a mini-food processor.
• Set aside.
• Cut avocado, peel and remove pit. Mash with a fork or potato masher.
• Add a TBSP of milk for creaminess. If you want more creaminess, add additional TBSPs to your desired thickness. Add salt to taste. Add jalapeno mixture.
• Mix and serve.

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The post Dean shares recipes for Lalo's 'perfect' guacamole, plus a contest winner's avocado spread appeared first on Patabook News .