"I suppose there are people who can pass up free guacamole, but they are either allergic to avocados or too joyless to live. " -Frank Bruni
Oh, guacamole, how do I love thee? I grew up in upstate New York, not far from the Vermont border. Mexican and southwestern-inspired cuisine was not part of the landscape in the 70's. Fast forward 22 years, I found myself living in Southern California after college. California, it seemed, was the epicenter of Mexican food to this Northeastern gal. There at El Torito Grill near South Coast Plaza in Costa Mesa, California, I discovered guacamole. At El Torito Grill at the time, they served fresh, warm tortillas with guacamole, made fresh at the table. I could have made a meal just out of that. It was soooo good! The restaurant is no longer there, and I now live in Colorado. Thankfully, watching them prepare the guac table-side all those times gave me a good idea how to make a great guacamole. I have been making it this way ever since. Healthy fat and chock full of freshness, I can't think of a better snack to have on hand for this weekend's Super Bowl 50. Of course, these measurements are just suggestions. Once you make it yourself, you may want to adjust them to your liking. Heck, you may even want to add diced mango to yours (no kidding, it's amazing) !
4 ripe Haas avocados, halved, pit removed
2 Tablespoons minced red onion
2 Tablespoons finely chopped cilantro
1 clove garlic, minced
Half a Roma Tomato, seeds removed
half of a jalapeno pepper, stemmed, seeded and minced
juice of 1 lime
1/8-1/4 teaspoon fine sea salt
Tortilla chips and/or veggie sticks for serving
1. Assemble all your ingredients- so fresh and good!
2. With a spoon, scoop out the flesh of 7 of the eight avocado halves into a bowl. Dice the flesh of the remaining avocado; set aside.
3. Coarsely mash the avocado in the bowl with a fork, leaving it somewhat chunky (texture is a good thing).
4. Gently fold in 1/8 teaspoon salt, red onion, reserved avocado pieces, tomato, jalapeno pepper, garlic, lime juice and cilantro. Taste for salt and lime juice ( I always use a tortilla chip to taste since the salt on the chip will play into the salt factor). Adjust to suit your taste.
5. Transfer guacamole to a serving bowl and serve with chips or veggie sticks (or on turkey sandwiches or burgers....you get the idea). If made a few hours ahead, press plastic wrap directly on top of guacamole and refrigerate. The lime juice will prevent browning for a few hours.
Doesn't this make your mouth water?! Hurry- go buy your avocados so they have time to ripen, before it's too late! ♥
P.S. If you are interested in a good chili for game day, check out my recipe for White Chicken Chile and My Favorite Turkey Chili. Either (or both) would sure to be a hit and can simmer in your crockpot!
Welcome to my blog! I am a mom to two grown children, former pastry chef, pet mom and creative who is trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I healed a chronic skin condition through the power of plants and now practice a whole foods plant based life-style. I want everyone in the world to be happy and whole, and I think food plays a major part in that. I live in Northern Colorado where I love to cook, play with art supplies, hike, explore spirtual ideas and practices and ride my bike. Thank you for visiting!