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We Make Stuff!: Yummy Guacamole Because It’s Almost Cinco de Mayo, Ole!

By Coco

Guacamole is one of those I-will-eat-you-anytime foods for me.  Pretty much nothing trumps good old guacamole, and if it’s on offer, I’m in.  Luckily for me (and unluckily for my waistline) guacamole is one of the easiest things on the planet to make, so if you’re one of those people who uses their oven for storage, this recipe is right up your alley (plus, everyone will ohhhh and awww about how crafty you are for whipping up something so darn delicious)

It is because of the sheer ease of this recipe that there are numerous variations.  You can opt to chop the avocado instead of mash.  You can add cheese or sour cream to up the yummy; cumin for a punchier flavour or hot pepper flakes to spice it up.  Whatever the case, this recipe is a no fail base, and since we’ve been known to feature a few trickier recipes (hello, Long Walk To Mordor) I thought this might be a fun change.  Besides, it’s Cinco de Mayo tomorrow and even if you’re not Mexican, there’s no reason for you not to join in the festivities, even if it’s only in appetite.

Simple Guacamole 

Ingredients: 

3 avocados that have dark skin but not soggy to the touch (don’t let my poor demo picture fool you, I have a weird thing about symmetry)

1 tomato diced

2/3 cup of chopped red onion

3 tablespoons of chopped fresh cilantro (don’t add if you’re like me and would rather die than eat cilantro)

1 lime (I used two bc they were sucky dry limes, but 1 is enough)

1 teaspoon of garlic (add more if you’re like me and love it)

salt and fresh ground pepper to taste

Method:

You can opt to mash the avocado, salt and  lime together first or be lazy like me and put all of the ingredients in a bowl and mash it up at the same time.  Tastes amazing either way.

Cover tightly and chill for an hour in the fridge or eat right away – I can never wait….

*trick I learned from Oprah*

Guacamole goes brown quickly, if you want it to keep it’s fresh green colour for longer, apparently putting the pits back in the guacamole helps fend off the brown.

Enjoy!  Preferably with a margarita!

Have any other twists on this tradition?  Leave me a comment with your fave version, I love guacamole pretty much any way it comes.

Happy Cinco de Mayo!

xo,

[coco]

2 comments

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  1. Melisa says on

    We (chileans) eat avocado for breakfast. We call it ‘Palta’. We mash it with a fork add some oil lemon and salt and put it on some yummy toast or fresh bakery bread. It’s amazing 🙂 try it!!

    1. oh my goodness, Melissa. I just drooled. That sounds amazing! I’m so trying this.
      Thank you!!!

      xo,

      Catriona