Friday Foods – Guacamole

For sports fans, fall means football season! Bring your tailgate to the backcountry with this tasty guacamole recipe from Fork in the Trail


Makes 3-4 servings

1⁄2 teaspoon cumin

1⁄4 teaspoon garlic salt

2 ripe avocados

2 tablespoons fresh cilantro 1 lemon

1 lime

1 plum tomato

At Home

Put the cumin and garlic salt together in a small ziplock freezer bag. Package the avocados so that they will not bruise. Package the cilantro in a ziplock freezer bag with a damp paper towel wrapped around the bottom of the stems and keep refrigerated until you are ready to leave. Then store it in a cooler. Pack the lemon, lime, and tomato in a bag or box and store them so that the tomato won’t get bruised.

At Camp

Cut both avocados in half and remove their pits. Score the flesh in a crisscross fashion, cutting all the way to the skin. Use a spoon to scoop out the chunks and place them in a bowl. Remove the cilantro leaves from their stems and chop. Discard the stems. Cut the tomato in half and remove the seeds. Put the cilantro and tomatoes in with the avocados and set aside.

Cut the lemon and lime in half and juice them. Pour the juice in the freezer bag containing the cumin and garlic, and slosh around to mix. Pour the seasoned juice over the avocado mixture, and stir gently to combine. Allow to sit for 10 minutes to let the flavors combine. Serve with tortilla chips or vegetable sticks or use as a topping for other dishes.

Tanya Twerdowsky
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