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I rock the guac.

As mentioned in a prior Tasty Tuesday post, Fridays in our home are usually “Guaca-Fridays,” in which we race home from work, make a batch of the green gold and then hang out on the couch (or the screen porch if  outside isn’t as humid as Jurassic Park) and catch up with each other.

Allow me to share the green goodness with you!

Guacamole
serves 4-6 people (or, two of us…if we really get going on the chips and adult beverages and I don’t feel like making dinner)

4 ripe avocados (soft = ripe. Trust me. Don’t even think about using the hard ones!)
2-3 fresh limes
2-3 garlic cloves, chopped
1/4 c red onion, chopped (white onion = fine, too. Your choice. I am not the boss of you.)
4-5 T chopped cilantro
red pepper flakes, to taste
cumin, to taste (I tend to go pretty heavy-handed with it)
1/2 t – 1 t sea salt

OPTIONAL: 1 small tomato, chopped

Still Life of Guacamole “Parts”

1. Get a large bowl (better: grab another bowl, too….so you can throw in the veggie scraps for your compost pile. You do have a compost pile, right?). Cut avocados in half; scoop out flesh.

2. Cut limes in half and squeeze fresh juice over avocado (note: I swear by my wooden citrus reamer. OMG. Faaaabulous).

3. Add in chopped garlic, onion, cilantro, red pepper flakes, cumin, sea salt (+ your optional tomato). Mash (I use a fork and a knife to moosh it all up. A pastry blender or potato masher would work fine, too). Adjust seasoning.

4. If you can stand it…let it sit for about an hour so the flavors meld. Or, be savages like us and serve immediately with chips.

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Enjoy!

PS: funny story….sipped a little too much adult beverage while making this recently and dumped in CINNAMON instead of cumin (dark pantry + impaired vision + “this is brown and starts with “C”…must be the right stuff” = bad combo). Fortunately, a heavy dose of cumin salvaged the batch. 

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