Munchies: Guacamole!!
I just sent Travis a text-a-palloza about how badly I want guacamole and a Corona right now. It is so hot out, nothing sounds better. Honestly, if I could have guacamole every single night for dinner, life would be ok. It’s the only thing I order at Chipotle. I really, really love me some guacamole. Avocados were my favorite food as a baby, and since “taco” was my first word, I guess that makes sense!
Here is a good recipe, but the great thing about guacamole is that you can kind of take whatever you want and mash it up with some avocados. You don’t really have to measure. You can even just mix some salsa with some mashed up avocados and impress your friends with your culinary skills.
Yummy Guacamole Recipe
Ingredients
• 2- 4 ripe avocados
• 1/2 red onion, minced
• 1 serrano chili (or any chili you like), stems and seeds removed, minced
• 2 tablespoons chopped cilantro leaves (optional)
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon sea salt
• ½ teaspoon freshly grated black pepper
• 1/2 ripe chopped tomato, seeds removed
Serve with tortilla chips (duh)
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. (Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours)
Keep the tomatoes separate until ready to serve.
Cover with plastic wrap directly on the surface of the guacamole to prevent it from turning brown and yucky. Refrigerate until ready. Just before serving, add the chopped tomato to the guacamole and mix.
