Saturday, November 15, 2008

Fresh Guacamole

Source: All Recipes

There are two things that will happen to you if you move to California: you will grow to love sushi and avocados. I had lukewarm feelings about both when I moved here, to the point of I was constantly saying at restaurants, "WHY DO THEY PUT AVOCADO ON FREAKING EVERYTHING?" I now realize it is a brilliant campaign by the California Avacado Commission to transform everyone into avocado lovers! Damn you, all powerful commission!

In any case, I have no idea when/if avocados are in season elsewhere, but fresh guacamole dip is TO DIE FOR! This recipe is a winner. I forgot to buy roma tomatoes so I ended up using half a can of canned, which I wouldn't suggest. Fresh tomatoes make all the difference! I would add half the lime juice and then taste--I don't like too much lime juice. And if you some queso cheese, sprinkle a bit on top before serving! Yum!


Prep time: 10 minutes
Ready in: 10 minutes
Serves: 4


3 avocados--peeled, pitted, and mashed
(Slice the top of the avocado lengthwise until you reach the pit, then twist. You'll have 2 halves. Remove the pit, and scoop out the innards.)
1 lime, juiced
1 teaspoon of salt
1/2 cup diced onion
3 tablespoons of fresh chopped cilantro
2 roma tomatoes, diced
1 teaspoon of 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, if desired. Refrigerate one hour for best flavor.

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