With Cinco De Mayo peering it’s festive head around the corner, the twittersphere has been ripe with people chatting about Guacamole and Fajitas and Backyard Celebrations.
This got my mouth watering so off to the store I went to get some avocados and cilantro, so that I could make my own Guacamole.
The key to gorgeous, green, mouthwatering Guacamole is fresh ingredients.
When choosing your avocados they should yield to slight pressure, but not squish. They should NOT be hard and unyielding. Put down the greenish black rock and move on to the next.
Making your own guacamole is simple and you will be rewarded for your efforts, trust me.
- 3 avocados
- 4 garlic cloves, pressed or finely minced
- ½ medium yellow onion, chopped
- 4 Campari Tomatoes, or 1 medium tomato
- ¼ tsp chopped cilantro leaves (or more or less, to your taste)
- Juice of 1 lime
- dash salt
- dash pepper
- 1 finely chopped and seeded jalapeno
- Slice your avocados in half and remove the pit, using a spoon, scoop the avocados out gently and put them in a bowl.
- Add in your chopped jalapeno, tomatoes, onion, pressed or minced garlic, cilantro, pepper, salt and lime juice.
- Mash together until it is as smooth or chunky as you like it.
See, it’s easy and depending on your preferences for cilantro, garlic and jalapenos, you can add more at will. Some days I like a good bite! So, I’ll add 2 jalapenos and not remove all the seeds, or chop them up too finely. Other days I’ll add in a few dashes of cholula or tabasco.
My favorite way to eat guacamole is with the Hint of Jalapeno Scoops and an ice cold Dos XX or Corona.
Put your Guacamole (if there’s any left) into a sealed dish in your refrigerator and use it later as a special addition to your chicken or steak fajitas, tacos, hamburgers, salads, wraps etc… your options are only limited by your imagination and tastebuds.0