Radically Retired

When in Texas (2) …

Written by

Terry

in

,

Because the price of avocados and the variability of their freshness at home in Canada is more than a bit prohibitive, I look forward to our winters in South Texas.

We live close enough to Mexico that the avocados are reasonably priced, fresh, and don’t spoil in a day.

And … I can make guacamole… my favourite dip.

Easy Guac Recipe:

2 ripe avocados

2 TBSP Salsa

1 Small Red Onion (or 1/2 medium), chopped fine

Juice of 1 Lime

1 TBSP sour cream

Salt and Pepper, as desired

If you like it a bit more spicy, seed, finely chop, and add one small jalapeño pepper.

Mash avocados and salsa together in a medium bowl, then stir in all other ingredients until well blended. Store in tightly covered container in fridge for at least an hour (this will keep up to 1 day in fridge)

Comments

22 responses to “When in Texas (2) …”

  1. Forestwood Avatar
    Forestwood

    Delicious dip!

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      It sure is!

      Liked by 1 person

      Reply
  2. Edward Ortiz Avatar
    Edward Ortiz

    I love avocados and buy them every week.

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      It’s taking me some time to find and reply to comments, Edward. WordPress Jetpack has switched up notifications, so they’re all over the place now … at least for me. I’m finding notifications in three different places (so far). Anyways, avocados are a good thing to love.

      Liked by 1 person

      Reply
      1. Edward Ortiz Avatar
        Edward Ortiz

        Wow, that’s crazy. Maybe that’s why I’m getting emails from some of the people I’m following. Interesting! Not sure why WP keeps changing the settings.

        Liked by 1 person

      2. Terry Avatar
        Terry

        It’s definitely frustrating.

        Liked by 1 person

  3. Smooth Strokes Avatar
    Smooth Strokes

    Your guacamole recipe sounds absolutely delicious

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      Thank you! We sure like it!

      Like

      Reply
  4. annemariedemyen Avatar
    annemariedemyen

    Thank you for the recipe, Terry. I have eaten quac but never made it myself. Now I am excited to try – even if we have to pay the price for Canadian avocados. 😊

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      You’re very welcome, Anne! Hope you enjoy it (and sorry for the late reply – my WordPress/Jetpack is hiding comments all over the place instead of just keeping them all under notifications like before 🙇‍♀️)

      Liked by 1 person

      Reply
      1. annemariedemyen Avatar
        annemariedemyen

        I’m still having ‘Like’ issues. 🤷‍♀️

        Liked by 1 person

      2. Terry Avatar
        Terry

        Ya – I think lots of issues as they try to improve the site all the time.

        Liked by 1 person

  5. Phil Strawn Avatar
    Phil Strawn

    Also my favorite

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      I mustn’t have hit send on my reply, Phil. Thanks for dropping by to read and comment! Have a fab evening!

      Liked by 1 person

      Reply
  6. Charla Avatar
    Charla

    Yum! Kevin and I really like good avocados. And making guacamole is one of my favorite things to eat. I am often so disappointed in the quality of avocados around the country. Glad you are close to fresh ones.

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      It’s a great experience to be able to have them as fresh as they are, Charla. I believe a lot is lost in transporting them great distances, and then those destination consumers have to pay more for deteriorated quality. That doesn’t seem right does it? I guess the upside is that it gives us something to look forward to every winter, because we don’t eat them at all over the summer months at home.

      Like

      Reply
  7. explorenewness Avatar
    explorenewness

    Yum! My hubby makes a great guac, but this recipe might be easy enough for me to try! Thanks for sharing it. Also, I recently learned how to keep it from going brown. After preparing the guac, put it in a container and completely cover it with plastic wrap (over the sides and everywhere), then put water over the top of the plastic wrap and put the lid on the container. No air=no brown. It’s a bit involved to do that every time you scoop any out, but it’s an option. I hope you’re enjoying South Texas!

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      Apparently it’s the sour cream that keeps this one from going brown, Lenore. It will keep until the next day in a covered container with no browning.

      Like

      Reply
  8. Lana Avatar
    Lana

    One of my weekly essentials. Awful though when you cut into one a couple of days following purchase to see 70% brown …

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      That’s the same way in Canada, Lana. Here in the Rio Grande Valley, that would be a rare occurrence.

      Liked by 2 people

      Reply
      1. Lana Avatar
        Lana

        I remember eating my first avo around 1988 and being amazed – I was having dinner with a posh graduate in my firm and he had it as part of his starter. He offered up a taste as I was looking bewildered at it. I then took too much 🙂

        Liked by 2 people

      2. Terry Avatar
        Terry

        The first time I tried them, I didn’t care for the texture. I learned to like them over the past few years – just since we’ve been wintering in South Texas.

        Liked by 1 person

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