Homemade guac - the recipe that won me over
We work together to make guac - my husband is much more skilled at chopping than me - see he still has all his fingers!
I’ll be honest, I wasn’t a fan of guacamole - the combination of the green color and mushy texture didn’t appeal to my eyes or palate - but this recipe won me over! Since then when avocados would be on sale in the grocery store, I’d call my husband to make sure I didn’t forget an ingredient for this recipe. Now I’ve made the recipe so many times I know the list of ingredients like the back of my hand. The last time this happened, I bought an entire bag of limes - and now they are all gone from the several batches of guac we’ve enjoyed since then!
Simple and fresh
Usually we don’t have to worry about making room in the fridge for the leftovers - because there is little to none! And that’s good because this recipe is best eaten immediately after preparing.
The bright red tomatoes and bright green cilantro and avocado just scream “fresh”. Although tomatoes over the winter months can’t compare to the garden fresh tomatoes during the summer, it still is a good way to mix up our meat and potatoes diet.
As soon as the guac is made it gets gobbled up - even before we can get in
Struggle no more!
In case you’ve struggled with peeling an avocado, try this. Instead of peeling, slice the fruit in half down to the pit. Then twist the two halves to separate. Take a sharp knife and strike the pit so the knife grabs the pit. Rotate the knife to loosen and extract the pit. Use a spoon to scoop out the flesh. This step is so easy all my children, including my 1 1/2 year old, can do! The skin is a shell that you can even use an individual serving bowl!
More avocado!
A few weeks ago, I posted a avocado smoothie recipe. I also shared more about how healthy avocados are. And its still is Mexico avocado season! And remember, California avocado season is usually spring through fall - so you can partake in in-season avocados most of the year.
Fresh Guacamole Recipe
3 avocados, pitted and mashed
1 juiced lime
1 t. salt
1/2 c. diced onion
3T. chopped fresh cilantro
1 t. minced garlic
2 roma tomatoes, diced
1 pinch ground cayenne pepper (optional)
My son enjoyed watching my husband squeeze every drop from the lime.
Mix together the mashed avocados, lime juice, salt, diced onion, and minced garlic. Fold in the diced tomatoes and chopped cilantro.
Refrigerate or serve immediately with tortilla chips.
Yield: many smiling (and dirty) faces!