Holy Guacamole !
I’ve been told to quit my day job and become a professional guacamole maker….. not kidding. I have this dowwwwwn and could definitely sit by myself and eat an unhealthy amount of this goodness. Just look at it.
“I can’t heeeeellllpp it. It’s sooooo beeeauuutiful”. – and name that movie 🙂
I mean real talk- I’ll eat that all. Kidding I wont. I would if it was socially acceptable and I was able to get my mind to forget how many calories that contains….but I could probably make a good dent in it.
Lets get up close and personal with this stuff.
Ahhhhhh feed me.
Ok so I know you guys totally want some of this. Here is my top secret recipe revealed to you! (you lucky readers you)
I pretty much shoot from the hip with this and of course it depends how much of this you’re making and how many mouths you want to feed. I’ll show you my typical ratio I use for a group of people and keep in mind you can par this down or bumb it up depending on your crowd (or how hungry you are 😉 )
- 3 Avocados
- ¼ cup diced red onion
- ½ cup diced tomatoes
- ¼ cup chopped cilantro
- ½ jalapeno, chopped
- Juice of half a lime
- 1 tsp. ground Cumin
- 1 tsp. Garlic Powder
- ½ tsp. Chipotle Pepper Powder
- ½ tsp. Red Pepper Flakes
- ½ tsp. Salt
- Peel and cut your avocados into smallish cubes. Use a fork or potato masher to gently mash up the avocados. I don’t mash all the way up because I like some chunks in mine, but that’s up to you.
- Juice your 1/2 lime into the avocados and stir to evenly mix.
- Dice your onions, tomatoes, jalapeno and cilantro and gently mix in as well.
- Then sprinkle your spices into the mix and stir to combine.
- Chill and serve! Chilling isn’t necessary but know you can make this ahead of time.
But WAIT?!?!? What about how avocados turn brown and look like something that comes from….well never mind you get the idea- not super appealing. No problem-o, I have toooooootally found the solution to this.
First of all the fact that you just put the juice of half a lime into your guac will really help keep the browning to a minimum. But truth be told even then you can sometimes get the dreaded icky brown. Here’s what you do. If you’re serving it right away, don’t worry. This baby won’t stick around long enough to even begin to brown. If you are making ahead of time and planning on serving later, all you do it follow all the steps above and put into a container. This can be your serving bowl or just a storage bowl. Then you take some plastic wrap and lightly press down and make sure it’s touching the entire surface of the guac(*don’t worry it won’t stick when you take it off*) then pop in the fridge and try not to sneak any of it while you wait! And I swear to you it could last 5 days and it would hardly brown! Not joking.
Thanks for stopping by and by the way, notice how my pictures are umm, how do I say, not taken with my iPhone? I am taking initiative to step up my food photography game, which isn’t to say some drafts I have started already and publish at a later date won’t have the sub-par quality 😉 Inspired by Lindsay over at Pinch of Yum. She is my little mini hero breathing new life into my blog pics! And not to mention I think I’ve noticed about 1/3 of my posts are recipes from her site! If you haven’t looked at her blog- ummmm you need to. ASAP. Like why are you still reading my blog? GO! 🙂 Kidding stay as long as you’d like ❤
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