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Nothing in this world trumps homemade guacamole. Especially MY guacamole. Costco’s guacamole has WAY too much garlic (ask my Tia Tere), store-bought guacamole is missing that je ne sais quoi, and well, I’m just a picky guacamole eater. I like my guacamole to have simple ingredients and be seasoned only by a juicy lime and salt of the earth.

In fact, I love my guacamole recipe so much, I’ve been making this exact recipes for at least 6 or 7 years. Whatever you do, don’t put raw garlic, don’t put cumin and don’t make it spicy by adding cayenne pepper (sorry Alton Brown and Rebecca).

Just a note: with these guacamole recipes, we are joining Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.  You can join too!  Just go to either page and submit your recipes!

Guacamole

Ingredients:

  • 2 large Real California avocados, ripe (to test this, push on the “nipple” of the avocado. If there is squishyness, it’s ready.)
  • 2 roma tomatoes
  • 1/3 large jalapeno, diced small
  • 1 cup diced red onion
  • the juice of 1 lime
  • 1/2 cup diced cilantro
  • salt and pepper (plenty of salt)
  • tortilla chips (to serve)

Instructions:

1.  First, dice your onions and tomatoes.

2. Cut your avocados in half by running a knife from the top to bottom of the avocado and spinning it to make two equal halves. To separate, DON’T PULL, but rather TWIST the two halves in opposite directions. The pit will stay with one half. Take your knife, and jab it into the pit and twist it out. DO NOT use your hand to remove the put from the knife. Just give it a light tap into the trash can, and it’ll fly right off. Avocado pits are slippery and you can cut your hand by trying to remove the pit from the knife using your hand!!!

3. Now dice and add the jalapeno to the onion/tomato mix.

4.  Without removing the avocado from the shell, cut it into squares, and that way, when you scoop it out with a large spoon, it’ll come out in little squares. (See below)

5.  Use a fork to squish the avocados (a potato masher would work, too). It shouldn’t be creamy, but it also shouldn’t be super chunky. This recipe is not called “chunky guacamole.” Finally, dish up with your favorite tortilla chips…and one word of warning…

TAKE YOUR PICTURE BEFORE YOU SET IT ON THE TABLE, or people will dig in and you’ll be left with THIS (see below) to snap a pic. Sorry! Could have been a better picture but everyone was chip-diving and I couldn’t get a better pic before it was devoured. ENJOY!

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