The truth is, it’s not even July and it already feels too hot and sticky to even think about turning on an oven.
Needless to say, we here at the Refrigerate After Opening kitchen have not been doing much cooking.
But, that doesn’t change the fact that we still have to eat.
These days meals are lazy affairs, composed of what’s easily on handvegetables for us (and, more truthfully, lots and lots of chips), finished off with a cooling dip. Mostly guacamole, due largely to my sheer aversion to all things mayonnaise and sour cream based.
Guacamole is one of those dips that has endless variations, so think of the recipe below as a blank canvas. A very green blank canvas.
I tend to keep mine simple, allowing the acid of the lemon juice to do most of the work, its bright kick making the other flavors shine, although fresh herbs would be a nice addition and a little sriracha or Tabasco would give it some heat. Just keep playing with the flavors and you’ll come up with your signature version.
It may even tide you over until you’re willing to turn your oven back on.
2 ripe avocados, diced
1 1/2 shallots, diced
3 garlic cloves, minced
2 large or 4 small tomatoes, with seeds removed and diced
Juice of 1 lemon
Salt and Pepper to taste
In a large bowl, combine avocados, shallots, garlic and onions, using a potato masher to break down the avocado and combine all of the ingredients well.
Add in lemon juice until you reach your desired consistency. Season with salt and pepper.