Holy Guacamole

BD decided he wanted to make nachos this Sunday and I didn’t argue. Besides, nachos call for guacamole!

I hated guacamole until my freshman year of college. It was then that a group of us got together every Wednesday at a local Mexican restaurant for margaritas and good times. Nowadays it’s rare if I eat Mexican food without it.

Guacamole

(print the recipe)

Ingredients:

- 3 hass avocados*

- juice of one lime

- 2 tablespoons of minced garlic

- 2-3 tablespoons of finely chopped cilantro

- ¼ minced red onion

- 1 medium tomato, chopped

- S&P

* When choosing avocados, be sure to pick ones that give slightly when you press them.

Procedure:

1. Take each avocado and cut down the middle lengthwise and remove the pit. Scoop the flesh out into a shallow bowl.

2. Add lime juice and smash together until smooth. I use a plastic muddler that has small spikes on the end. A fork would work well too.

3. Once your avocado is smooth, add your tomatoes, garlic, cilantro*, and red onion. Mash again to incorporate. *Add between 2-3tbls of cilantro, depending on how much you like it.

4. Next add a good amount of salt and pepper. Stir again and set in the fridge for about 10-15 minutes. I’ve found that allowing the guacamole some time to “rest” is best before you eat it.

My thoughts: This is super easy to make. The flavor is fresh, vibrant, and has just enough of a kick.

BD’s nachos were pretty good too.

TIP: Guacamole doesn’t last long because avocados are like apples and they oxidize and turn brown. The last time I made guacamole; I did a little experiment and froze the remainder. I figured I had nothing to lose, and it ended up working out really well.

How to freeze guacamole:

1. Take remaining guacamole and place in a small freezer bag.

2. Press guacamole to bottom of the bag and lay on a flat surface.

3. Starting from the guacamole, press all the air out of the bag. Then seal bag and place in freezer.

4. To thaw: place guacamole in cold water.

Kitten  ^..^