Friday, June 4, 2010


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 A Certain One Year-Old devoured the subject before photos could be achieved

I was never a big guacamole fan until a dear friend of mine made some one night. It was the best I'd ever had. Although I watched her make it, I never remember the recipe exactly. This is what I have come up with to approximate it.

Containing very few spices*, the natural flavors of the veggies really shine. The results are a bright and fresh dip that is perfect on a hot summer day, with an ice cold margarita, naturally!


3 ripe avocados
1 large tomato, chopped
1 small sweet white onion or purple onion, very finely chopped
2 cloves garlic, minced
1 hand full fresh cilantro, chopped
Approx 6 tbs lime juice (juice from 3 limes)
Salt and Pepper to taste
1 jalapeno**, very finely chopped (optional)

In a large bowl combine tomato, onion, garlic, cilantro, jalapeno, salt and pepper.  Scoop avocado halves into bowl one at a time and immediately squirt with lime juice to preserve color.  Once all avocados and lime juice are added, mash with a potato masher until desired consistency is reached.  You can enjoy right away or cover and refrigerate overnight to let the flavors marry. But if you make it ahead you'll really want to be heavy handed on the lime juice to prevent it from turning brown.

*If you like your guac. a little smokier add about a tsp of cumin.

**I don't like mine spicy so I don't include the jalapeno at all. You can make it really spicy by including the jalapeno seeds or take them out for a milder version.

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