Friday, July 29, 2011

Recipe: Guacamole

I literally just Google-ed the definition of ‘recipe’ to see if a list of ingredients with zero measurements would qualify. As it turns out, is totally on my side.  Guac is one of those beautiful dishes that doesn’t require a single measuring tool. Because really, how could anything with a base of avocado possibly be bad? (Might eat my words here if I ever get around to trying this.)

Feel free to customize this recipe depending on your taste. My sister avoids tomatoes like the plague (swear one of us was adopted), so she’s quick to scoop out a serving before I add them. Occasionally diced mango, minced jalapeno, or a few dashes of Sriracha make their way into the mix, but as long as I have the ingredients below on hand I know there will be no leftovers. Which is a good thing, since guacamole goes from vibrantly green to science experiment status overnight. Hungry yet?   

Ripe avocados
Red onion, chopped
Garlic, minced
Fresh lime juice
Cilantro, chopped
Tomatoes, seeded and diced
Salt and pepper
Cut avocados in half, remove pit, score in both directions with a knife, and use a spoon to scoop into a bowl. Mash the avocados with a fork until you reach the desired consistency.

Add red onion, garlic, lime juice, cumin, cilantro, tomatoes, salt and pepper. Stir gently to combine. Serve immediately. 

1 comment:

  1. leave the pit of the avacado in the bowl w/guac to keep it from turning brown


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