Really, I do. And it's easy.
For some reason, I went through the first forty years of my life hating avocados. I picked them out of salads. I scraped them off burros. I never wanted to see them in soup. I never, ever, ever ate guacamole. The few times an avocado even made it into our home was because WB decided he wanted some guac of which, of course, I didn't take a bite. Thank goodness, I am all over that. WB came up with this recipe but somehow I am almost always the guacamole maker. That's okay because he cooks the most wonderful Mexican food to go with it.
Guacamole is not supposed to be a spicy dish. Its purpose is to balance out the spiciness of the main dish. If you feel the need to spice it up, go right ahead.
This is the way we like it:
2 ripe avocados (so important that they are ripe but not yucky - Costco almost always has great looking avocados for a good price)
juice of one lime (fresh really makes a difference here so use it)
2 tablespoons Trader Joe's salsa verde (the perfect amount of spice)
10 cherry tomatoes (cut up, add more or less or leave out if you like but they make the guac so pretty and add some flavor - whole tomatoes are fine too but the cherries have a better flavor)
kosher salt, to taste
Mush up the avocados. I like to keep mine rather chunky but if you like a smooth guacamole, go for it. Stir in the rest of the ingredients. Not too hard, was it?
If you have leftovers (this won't happen often), store in a lidded refrigerator container with a piece of plastic wrap that is pressed into the guac. The fresh lime and the plastic wrap will keep it looking good for another day. It will always be best right after you make it.
For some reason, I went through the first forty years of my life hating avocados. I picked them out of salads. I scraped them off burros. I never wanted to see them in soup. I never, ever, ever ate guacamole. The few times an avocado even made it into our home was because WB decided he wanted some guac of which, of course, I didn't take a bite. Thank goodness, I am all over that. WB came up with this recipe but somehow I am almost always the guacamole maker. That's okay because he cooks the most wonderful Mexican food to go with it.
Guacamole is not supposed to be a spicy dish. Its purpose is to balance out the spiciness of the main dish. If you feel the need to spice it up, go right ahead.
This is the way we like it:
2 ripe avocados (so important that they are ripe but not yucky - Costco almost always has great looking avocados for a good price)
juice of one lime (fresh really makes a difference here so use it)
2 tablespoons Trader Joe's salsa verde (the perfect amount of spice)
10 cherry tomatoes (cut up, add more or less or leave out if you like but they make the guac so pretty and add some flavor - whole tomatoes are fine too but the cherries have a better flavor)
kosher salt, to taste
Mush up the avocados. I like to keep mine rather chunky but if you like a smooth guacamole, go for it. Stir in the rest of the ingredients. Not too hard, was it?
If you have leftovers (this won't happen often), store in a lidded refrigerator container with a piece of plastic wrap that is pressed into the guac. The fresh lime and the plastic wrap will keep it looking good for another day. It will always be best right after you make it.
P.S. Guacamole on a turkey sandwich is bliss.
2 comments:
Sounds yummy Barbara~~I will have to try your recipe!
Kay Ellen
I totally agree, guacamole on a turkey sandwich is bliss!
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