Guacamole
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Guacamole is an ever popular Mexican dip seasoned with tomato, mildly hot green chilies and onion. This recipe is a tomato-and-avocado guacamole purée served with crisp cauliflower, celery sticks, and carrots. This is delicious and easy to prepare, and will lend interest and variety to your appetizer buffet.
INGREDIENTS
1 medium-sized tomato, about 1/3 pound
2 ripe avocados, about 1-1/2 to 2 pounds in all
1-1/2 tablespoons white vinegar
1 teaspoon salt
1 small onion
2 canned, whole green chilies, drained
4 slices bacon, optional
1 small head cauliflower
10 stalks celery
1 small bunch carrotsPut water in a small saucepan and bring to a boil over high heat. Drop tomato into boiling water and blanch for 15 to 20 seconds; remove with a slotted spoon and run under cold water to stop cooking. Using a small knife, peel off and discard skin from tomato.
Cut the tomato into pieces and place in a medium-sized bowl; crush thoroughly with a potato masher. Using the small knife, halve avocados lengthwise. Peel avocados; dicard peel and pits. Slice avocados into crushed tomato; mash with potato masher. Add vinegar and salt; mix well.
Finely chop onion to yield 1/4 cup. Finely chop chiles to yield 4 tablespoons. Stir chopped onion and chopped green chilies into the avocado mixture; mix well until thoroughly combined. Cover tightly with plastic wrap; refrigerate.
If desired for garnish, sauté bacon slices until crisp; drain well on paper towels. Crumble bacon and reserve.
Remove outer leaves of cauliflower; remove stem. Wash cauliflower; break into flowerets. Cut off tough stem ends. Place flowerets in large bowl of ice water.
Wash celery; cut into sticks about 3-inches long. If celery is wide, divide lengthwise into narrower strips. Add to ice water.
Remove tops from carrots. Scrape or pare thinly. Cut into lengthwise strips about 3-inches long; cut each into 4 strips. Add to bowl of ice water.
Just before serving, transfer Guacamole Dip to a serving bowl; sprinkle with crumbled bacon, if using. Place bowl on a large serving platter. Remove vegetables from ice water; drain on paper towels. Surround bowl with groupings of the vegetables.
Makes about 2 cups dip