Posted in Home Cooking, The Grocery Shop-a-holic

In Which There is a Multi-Purpose Bowl of Guacamole

Fresh avos + seasoning = a plan...
Fresh avos + seasoning = a plan…

If there is any green food I can’t get enough of, it would have to be avocados.  I adore the fresh-tasting, creamy bitterness of them; I love the way they pair so beautifully with cheese and bacon; and there’s the buttery quality they add to salads and sandwiches.

We are now in the thick of avocado season here in the Philippines and most people are buying these alligator pears for a sugary sorbet.  I, on the other hand, have other ideas – and guacamole is definitely one of them.

Tortilla crisps and a truly scrumptious dip
Tortilla crisps and a truly scrumptious dip

I confess that, while most recipes for guacamole look easy enough, my primary weakness is getting the flavours right.  Believe me: I’ve tried and my guac always ends up rather bland and somewhat insipid.  Thank goodness, then, for seasoning mixes.

Just empty one packet of Ortega Guacamole Seasoning Mix to two well-mashed avocados and you, dear reader, are good to go.  It’s everything I want in a proper bowl of guac: tangy, spicy, and slightly cheesy.  It is tasty enough on its own, but I daresay I’ll throw in minced red onions, diced tomatoes, and a generous sprinkle of minced cilantro [coriander] next time.  Oh, and maybe a dollop of sour cream, too.

The obvious thing to do with this, of course, is to serve it as a dip with tortilla crisps or slather it over burritos and tacos.

Grilled cheese + guacamole = OLE!
Grilled cheese + guacamole = OLE!

Guacamole also goes well with non-Mexican dishes.  I’ve tried it with grilled cheese sandwiches as shown above and it also works very well as a dip for roast chicken.  And, of course, it would not be too much of a stretch to use it instead of mayo to add a different layer of flavour to a classic BLT. 😀

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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