Avocado Oils

My friend Brenden and I went to Aqui on SE 12th for happy hour the other day. I was introduced to this place a few weeks ago and I'm hooked. Their guacamole is amazing and, well, shiny. I didn't take note of it until Brenden asked if I thought they put oil in it. Instinctively I said no, it must be the natural fats from the fruit itself. Avocado are a very fatty fruit - but the good kind that are good for your heart - with a slippery consistency that makes a perfect condiment.

I was stuck on this oily avocado thing and I thought the only way I could think to disprove this negative was to make it myself. I make guacamole all the time, but never looked at it. I grew up with avocado from my Panamanian upbringing and the New Mexican influence. I often make guacamole and I think mine is the best around. Dougy Fresh - brother from another mother - told me guacamole is a dime a dozen which I take as a challenge every time I make it. This time the process was more of a test, so even though it tasted good it wasn't my best work. The recipe I'll share is the best, best was to make it.

The picture tells the shiny story. This is pre lime juice and sour cream to get its pure, oil rich form. Clearly, the mashing of this fruit makes a lovely oil that is good for your heart, hair, skin and whatever ails ya!

Guacamole

2 ripe avocados
2 tomatoes, diced (romas are the best)
1 quarter red onion, diced
1 shallot clove, diced
1 serrano chile, diced
2 cloves garlic, put through the press
1 tbsp. oregano
1 tsp. salt
juice of one whole lime
1 tbsp. low fat sour cream (full fat is good, but not necessary for the waist line)

Mix all together in a bowl, loosely, and serve, its that easy. Dale likes it chunky, but feel free to make it as smooth as you like. Enjoy!