Tag: Red onion

Guacamole

Avocado Dip

Guacamole is a Mexican condiment first made by the Aztecs. The name guacamole translates from the Aztec Nahautl vocabulary: āhuacamolli,which means avocado sauce or avocado concoction.

There are as many versions of guac, as it is affectionately called here, as there are cooks. The two key ingredients in my mind are salt for flavor and acidity, preferably lime juice, not only for flavor, but the acid prevents oxidation. Once the avocado is cut and exposed to oxygen, it turns brown. This isn’t harmful, just unattractive.

Please note that placing on top of the guac does not prevent oxidation. To preserve the dip, press plastic wrap firmly on the top.

Avocado Dip

Garlic, diced tomatoes, minced red onion and minced jalapeños are commonly used and enhance flavor and texture. I’ve also seen recipes that use mayo and sour cream, but in my opinion that only detracts from the delicious flavor, texture and color of the avocado.

Handle any chili pepper, such as jalapeño, carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible. The heat comes from the membrane inside the pepper. It’s not the seeds.

Avocado Dip

Use guacamole for more than a dip. It’s great as a spread for sandwiches or place a dollop on grilled chicken. It also goes well with shellfish, such a shrimp and lobster. Tuna tartar is often paired with a little quac. There are many possibilities for this delicious “concoction!”

NOTES: Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.

Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.Avocado Dip

My version uses red bell pepper instead of tomatoes. Tomatoes are seasonal and most of the year unappealing. The red bell pepper provides color and crunch. Feel free to swap it out for tomatoes.

Watch the Guacamole Video Here.
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Guacamole

There are as many versions of guacamole as there are cooks. The two key ingredients In my mind are salt for flavor and acidity. I love to include onions, garlic, red bell pepper, and jalapeño, which all enhance taste and texture.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1/2 cups
  • Category: Appetizer

Ingredients

2 Haas avocados
2 tablespoons freshly squeezed lime juice
¼ cup minced red bell pepper
¼ cup packed chopped cilantro
2 tablespoons minced jalapeño (1 small)
2 teaspoons minced clove garlic (2 small cloves)
½ teaspoon coarse salt

GARNISH

Chopped cilantro leaves and/or a little minced red bell pepper

Instructions

Slice the avocados in half length-wise and remove pits.

Scoop the flesh into a small bowl and mash gently with the back of a table fork. Make the texture smooth or chunky, as you desire.

Pour a couple of teaspoons of lime juice over the avocado and mix well – this will prevent oxidation (browning of the avocado flesh).

Stir in the pepper, cilantro, jalapeno, garlic and salt.

Let sit for 15-20 minutes to allow flavors blend, then taste and adjust seasonings as needed, maybe more lime juice for acidity and/or a little salt.

To store: cover tightly with plastic wrap and refrigerate.

Notes

Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.

Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.

Nutrition

  • Serving Size: 1/3 cup

Red Onion Jam

Red Onion Jam is delicious on grilled meat. We’re making a grilled flank steak today with roasted cauliflower.

See our post and video on how to caramelize onions.

Method

Place a small container of cold water beside the stove.

Heat the oil in a medium saucepan over high heat.

Stir in the onions, sugar and salt and continue cooking and stirring.

Once the water is released from the onions, the natural sugar begins to brown on the bottom of the pan.

Use a little cold water to dissolve the fond or it will burn. This adds color and flavor to the onions.

Continue cooking, stirring and deglazing until the onions are soft and golden, about 30 minutes more.

Stir in the vinegar off heat. The acidity activates the red pigment in the jam and the color pops.

Store covered in the refrigerator. Serve warm.

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Red Onion Jam

Red Onion Jam is a delicious condiment to serve over meat or poultry. It’s also delicious spread on crunchy country bread.

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 cup
  • Category: Condiment

Ingredients

1 tablespoon olive oil
1 pound red onions, peeled and sliced
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 tablespoon red wine vinegar

Instructions

Place a small container of cold water beside the stove.

Heat the oil in a medium saucepan over high heat.

Stir in the onions, sugar and salt and continue cooking and stirring.

Once the water is released from the onions, the natural sugar begins to brown on the bottom of the pan. Use a little cold water to dissolve the fond or it will burn. This adds color and flavor to the onions.

Continue cooking, stirring and deglazing until the onions are soft and golden, about 30 minutes more.

Stir in the vinegar off heat. The acidity activates the red pigment in the jam and the color pops.

Store covered in the refrigerator. Serve warm.