Even though we are a few months off from Cinco de Mayo, I recommend making this guacamole ASAP. There is no cooking involved, it’s easy clean-up
especially if you lick the bowl, and you can put this on anything (chips, veggies, chicken, salad…..or eat it off the spoon).
Despite the simplicity of guacamole, I believe no two are created equal. This was one of the first things I ever attempted to “cook”, and I’ve spent the last 6+ years perfecting it. It’s all about fresh ingredients, using the best version of every ingredient, and being bold with your flavors.
- 4 ripe avocados (how do you know they are ripe? when you squeeze them you are able to push in the flesh a bit but they don’t feel mushy)
- The juice of one lime, plus 1 tsp of lime zest
- 2 cloves of garlic, minced
- big handful of cilantro, cleaned and chopped
- 1/2 a small red onion, diced
- 3/4 cup of sweet cherry tomatoes, diced
- A couple dashes of tobasco sauce
- 1/2 cup of salsa
- Salt (dash)
- Pepper (dash)
- Garlic powder (dash)
- Optional: minced jalepeno (if you’re feeling “hot, hot hot”)
Open up the avocados, take the pits out, and scoop them into a big bowl. Throw everything else in.
Personally, I like my guacamole on the chunkier side so cut the avodaco into pieces and gently mash. If you prefer a smoother guac, you can mash the avocado completely and mince the ingredients into smaller pieces. Season to taste… and Ole! You’ve got a one portion serving. Kidding… kind of.
And now I’m starving.