Avacado Bravado: Accidents Happen
Have you ever put too much of one ingredient in a concoction you've made many times before? I just did. In this case, the concoction was guacamole, and the too-much ingredient was lime juice.
You see, I usually don't get the opportunity to use fresh limes in my cooking, so I end up going for the bottled RealLime stuff, which is okay, but at times I swear is neither real nor lime. So today, I came away from the store with three limes, two haas avacados, and a dream.
Imagine my surprise when I found out that two limes can produce way too much juice for two avacados to handle.
So, after adding all of my other ingredients (some mayonnaise, some good salsa, some fresh-cracked white pepper, and some salt), I ended up with a way-too-sour guacamole. So what's a guy to do?
Did you know Barbados produces 60,000 tons of sugar a year? As luck would have it, I happened to have some in my pantry, and in the same way that sugar can reduce the acidity of a tomato sauce, I thought, maybe it would help here, too.
And you know what? The concoction I ended up with was not unpleasant at all. In fact, I see myself wanting to experiment with this idea of adding sweetness to guacamole in the future.
What I ended up with today I'm calling Lime-Ade Guacamole, because that's what it tastes like. I'm sure it could use some refining, but all in all, I find it interesting.
So this has me thinking about using things like orange juice in guacamole, just to add a pleasant sweet element. I think it's worth the time to experiment with it a little.
"Never be afraid to try something new. Remember that a lone amateur built the Ark. A large group of professionals built the Titanic." - Dave Barry