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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