Guacamole

 Guacamole

Summer produced abound right now at both Farmers Markets and the grocery store!  Here is a homemade guacamole that is easy to ‘whip up’ while camping.  You can vary the fruit, peppers and seasoning to fit your “likes”.  I happen to have some perfectly ripe tomatoes on a vine at home and put them to use with a few other ingredients I had on hand while we were on a day trip to the beach.  Guacamole is tasty as an appetizer with vegetables or chips or added as a condiment to enhance the flavors of a soft taco or burrito… easy meal prep for camping adventures!

Make about 2 cups 

Ingredients

1 – 2       ripe avacados, rinsed

1            ripe tomato, rinsed, diced

1/4         red onion, rinsed, diced (optional)

few sprigs cilantro, rinsed, diced (optional)

1/3 – 1/2  jalapeno, rinsed, diced

zest         of 1/2 a lemon

1- 2 tbsp lemon juice

a few dashes of hot sauce or powdered cumin

Directions

  1.  After rinsing vegetables, cut the avacado(s) in half, remove the pit and set it aside. 
  2.  Scoop the flesh of the avacado out using a tablespoon cupped between the inner peel and the flesh.
  3.  Place the avacado flesh in a medium bowl, add the lemon zest and juice, then the diced vegetables and peppers.  * You can use readymade pico d gallo or 1/3 cup of salsa if you prefer to save time… as a substitute and then delete the tomato, onion, peppers listed in the ingredients.
  4.  Stir all ingredients, lightly mashing into a chunky guacamole.
  5.  Set the avacado pit in the bowl and cover the guacamole with plastic wrap and refrigerate.
  6.  Discard avacado pit when ready to serve.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

 

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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