I don’t follow sports yet always know when the Super Bowl is approaching. It seems that in the week before the game, every grocery store puts avocados and tortilla chips on sale. I just bought large, not-yet-ripe ones yesterday, so it seems an apt time to share my guacamole recipe in my Twice as Tasty column for the Flathead Beacon.
For shoppers, avocados no longer have a season, as various countries cycle through their growing seasons and ship their harvest to the United States. Because they’re picked while hard and underripe for long transport, I look for unbruised avocados that have dark skin (for the variety) and an intact stem. Once you can easily push the stem free with a fingertip and see bright green flesh underneath, the avocado has hit its peak ripeness. Check for this after you’ve taken the avocado home and let it ripen on the counter for a few days, until it gives slightly under gentle pressure; popping off the stem too early affects the ripening process.
Ripe avocados have the best flavor, especially in a mild dip like guacamole. As I explain in this week’s column, mixing them with onion and garlic that have mellowed and sweetened on the grill enhances their taste.
