It had been a long day at work and I was in full-on chef mode; as I was slicing away, the sight of a perfectly ripe avocado set off thoughts of zesty guacamole…
What to do with this time-sensitive, ever-ripening delicacy? I forgot to grab a few fresh tomatoes from the grocery store, so I was close to putting off the recipe for another evening; just then, a Rotel commercial came on. I could almost feel the light beaming down from heaven–THIS was the answer!
Half a can, a squeeze of lime and dash of salt later, I was in luck! Thus, the birth of “shortcut” guacamole. It doesn’t exactly have that vine-ripe, fresh taste, but it certainly does the trick when you’re in a pinch! (Cliché much?)
2 Very Ripe Avocados (they should be nearly mushy)
1 Can Rotel Diced Chilies and Tomatoes (Hot)
Juice from 1 Lime
Fresh Ground Black Pepper
Minced Jalapeno (optional)
1/8 tsp Crushed Red Pepper (optional)
1. Slice avocados in half and discard the pits and skin. Place in a medium mixing bowl.
2. Drain the Rotel chilies in the can (no need to use a strainer here, simply use the can’s lid as a shield while the liquid drains).
3. Gently fold the Rotel tomatoes and chilies into the avocado. (I got a little stir-crazy on my first attempt so the final texture was less chunky than I’d prefer.)
4. Roll the lime on a hard surface until tender (this helps the juices “develop” before cutting and squeezing). Slice the lime in half and squeeze until there’s no juice left.
5. Sprinkle with 1/8 tsp Kosher Salt and 1/8 tsp black pepper. Gently fold ingredients together.
Have a taste: does it need more salt? More pepper? Fold in a little more until it reaches the flavor profile you have in mind. If you’d like more kick, add some minced jalapeno or 1/8 tsp crushed red pepper.
- The Best-Ever Guacamole – Again (wholefoodsmarket.com)
- 7 Delicious New Guacamole Recipes (ecosalon.com)
- Simple Guacamole (transatlantictaste.wordpress.com)