Thursday, March 1, 2012

Easy and Delicious Guacamole

As I have said before I like to bake but not to cook so of course when I started planning margarita nite I planned the drinks and the dessert but did not think of food. The day before having everyone I was talking to my coworker and said that I couldn't decide if I was going to buy guacomole or make it fresh. Her husband is Mexican and in turn has become an excellent Mexican cook so she said that it was sooooooooooooo easy that I had to make it myself.

Even though I had no idea how to peel an avocado (I tried to use a peeler and then ended up just tearing the skin off but later she said the easiest thing to do is cut it in half and take the pit out and then scoop out the insides) and no idea how to actually cut and mash an avocado it came out delicious! (I think I might be really picky about guacamole because I either love it and that's rare or hate it because it reminds me of a face mask but this one is a love). She said I could use a potato masher to mash it up but if it is not a baking tool I do not have it, so I ended up cutting it a little bit and then acting like I was a 4 year old and using my hands to mash it, I left part of it chunky.

Also, the originally recipe was for 4 servings but I ended up doubling it but instead of using 4 tomatoes I used 3 and not quite 1 cup of onions. Everyone kept raving about it and the 5 of us destroyed it! (I bought regular tostitos and the whole wheat scoop ones.)

From searching the internet I learned a little trick that is helpful and impressive once your friends hear about it; take an avocado pit and stick it in the middle of the guacamole until it is time to serve it, it will help it from turning brown.

I apologize for the bad iPhone photo!



3 avocados - peeled, pitted, and mashed
1 lime, juiced (I used 1 Tablespoon of bottled lime juice)
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)


- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

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