I've posted about guacamole in the past back on our old blog speakeasy, but it's the perfect time of year to make guacamole so I thought I might talk about it again. With all of the fires in Cailifornia this year I was all prepared to pay a fortune for avacados, but aparently all's well cause they were $1 each at the store. So go out and make yourself some guacamole. As an extra little tip check out Juanita's chips. At my store they are sold in the "mexican" section. I'm not sure why they are sold on a different isle from the rest chips, but I suspect it's because the other chips felt inferior.Guacamole
4 avocadoes
½ jalapeno, minced
½ roma tomato, seeded and diced
2T red onion, minced
1 clove garlic minced
1t cumin
2 limes, zested and juiced
salt and pepper
½ bunch cilantro
Try to get the avocadoes a few days in advance so they are nice and ripe. I like to score the avocado flesh with a pairing knife so when you spoon it out it comes out in small pieces. Combine all of the ingredients in to a large bowl. Use a large fork to combine the ingredients to the texture you like. I prefer to leave it a little chunky so you can really enjoy the texture of the avocado.
6 comments:
Oh yum! I love guacamole. Now I have a new version to try! Thanks!
~JF
we like to add a touch of any salsa we have on hand to that same recipe.
Ya I like a little heat in my guacamole. I used to add chili powder, but I didn't like how it changed the color.
Mmmm...this looks good. I love guacamole!
Looks like a good recipe...
I just had a comment, though.
Avocados are always in season. The fruit of the tree stays on and does not fall off. When the grower wants to pick them they just cut them off and ripen off of the tree. Thats why we can get avocados of the same quality all year round.
who ever left the last comment about avacado seasonality please contact me. I would love to learn more about avacado production.
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