I love avocados. I consider them to be one of the world’s most perfect foods. I also love guacamole, though I rarely take the time to really follow a real recipe for it. One of my favorite places for guacamole is a restaurant in Chicago named Adobo Grill, where they make it to order tableside in a big lava stone mortar (someone even posted a video of it on YouTube). When I lived in Chicago I would often go with friends, sit at the bar, and order just the guac… and may a few margaritas;-)
The basic ingredients at Adobo are really the only ones you need: garlic, white onion, lime juice, jalapenos, cilantro, diced tomatoes, salt, and, very important, perfectly ripe avocados. And, while I admit that I rarely have all of the ingredients on hand, I don’t think that I have ever ventured outside the confines of this list. Until now. When Dorie suggested that I add, eek, bell peppers to the mix.
Luckily, my husband was out of town so I didn’t have to hear any complaints from the bell pepper hater. And, since it’s rather difficult to find decent tortilla chips around here, I decided to cut up the rest of the bell pepper and put it to use scooping up the finished product.
End result? Not bad. But not great. Bell peppers will not be appearing in my guacamole again.
On the plus side, the US soccer team did not embarrass themselves in yesterday’s game against Germany. We may have lost, but we put up a good fight and even managed to make it out of the group round. Here’s hoping we can do better against Belgium next week.