I heart guacamole
. I can
eat it morning, noon and night (really). I like to have the ingredients on hand to make it for a pre dinner snack or for when
guests stop by on a moment’s notice. The key to making awesome guacamole, like Roasted Garlic Guacamole with Help-Yourself-Garnishes
Rick Bayless’s upcoming book, Fiesta at Rick’s,
is to use the freshest ingredients. Here are some tips for buying
the key produce items—garlic, avocados, cilantro and lime—to make the best guacamole.
Are you one of the people who would argue that making guacamole with anything more than avocados, salt and lime juice is a
recipe for disaster? What do you put in your best guacamole recipe?
10 more amazing avocado recipes here.)
: Hass avocados are a popular variety in the United States. The slightly bumpy skin
turns from green to purplish-black as it ripens. Look for the “button”—the tip of the stem—still attached to a Hass avocado.
Sometimes the button falls off an avocado when it‘s ripe, but the remaining indentation should still be green. If the
indention is black, the avocado may be rotten.
: Hass avocados don’t begin to ripen until they are picked. A hard, green avocado
will need about a week to ripen. If it’s green-black and slightly soft, it’ll ripen in a few days. One that’s black and soft
is ready to eat. Ripen a hard avocado by leaving it at room temperature until its skin has turned from green to black and it
yields to gentle pressure.
Avocados for dessert? You bet! Try the Avocado Ice Cream
Rick Bayless made when he won the finale of Top Chef Masters
(Click here for dozens of recipes for garlic lovers.)
: Plump, dry heads that
: Store in a cool, dark place.
: Bright green leaves that look fresh, not
: Wrap the root ends in damp paper towels and store in a bag in the refrigerator
for up to a week.
: The stems have as much flavor as the leaves, so don’t be afraid to use them. Just
discard any tough stems before chopping.
: Try vibrant Cilantro Pesto
on fish or chicken.
Look for: Shiny, bright green fruit that feel heavy for
their size. Opt for limes that give a little when squeezed rather than hard ones.
Storage tip: Store in your refrigerator for 1 to 2 weeks.