Friday, May 3, 2013


Cinco de Mayo is right around the corner, and what better way to celebrate than with some delicious, creamy guacamole. I have had a long love affair with guacamole. It is like a forbidden fruit, but surprisingly healthy. Hello, WINNER!

Now I feel like guacamole might also be one of those foods like peanut butter where people are either avid creamy fans or avid crunchy/chunky fans. I am a chunky fan. The perfect bite is when you get all of the little chunks on your tortilla chip.

So run to the store, grab some avocados, and maybe a few beers, and get cooking...well, mixing.

GUACAMOLE - as much or as little as you want

This is a very freeform recipe. Experiment with how much you like of each ingredient. For me, I used 2 avocados, 2 small tomatoes, half an onion, a few cloves of garlic, half a jalapeño, and the rest to taste.

Avocados, pitted and halved
Tomatoes, diced
Yellow or White Onions, finely chopped
Garlic, minced
Jalapeño, finely diced
Cilantro, finely chopped
Lime, halved and squeezed

Put the avocados in a large bowl and lightly mash with a fork (more if you like it creamy). And the rest of the ingredients and gently combine. Cover with plastic wrap and put in the fridge for at least an hour to allow the flavors to meld. I like to throw back in the pits and push the plastic wrap onto the guac to prevent it from turning brown. When ready to serve, take it out of the fridge and taste with a chip. Add what you feel is missing. For me it is usually cilantro, lime, or salt. Serve with some tortilla chips and you have yourself a little party.

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