Are you ready for the Super Bowl? I feel like I’ve been saying this a lot lately, but it’s only been in the last year that I started to like guacamole. Ben has loved it since he was a young boy, and every time he ate it I could not understand why he liked it so much. Again, maybe I just never tried good guacamole, or maybe I wasn’t open enough to the taste, but now I love it. Lately, it seems we’ve been making it once a week around here. That might have something to do with it being football season…
This guacamole recipe can work as a base for you. The other day I asked a friend of mine, who grew up in Mexico, how he likes his guacamole. He said they just mash up the avocados and eat it plain or throw in whatever they have on hand. The Pioneer Woman would tell you to make her favorite Pico de Gallo, which includes jalapenos, and then throw that into some mashed up avocados. It really is as simple as that. And, it’s good.
What do you put in your guacamole?
Yield: 4-6 servings
3 avocados, peeled and pitted
juice of 1 lime
1 teaspoon salt
2 Roma tomatoes, diced
1/4 onion, diced
1 teaspoon minced garlic
3 tablespoons chopped cilantro
ground cayenne pepper, to taste (about a pinch)
In a medium bowl, mash the avocados, lime juice and salt together with a potato masher or a fork. Stir in the tomatoes, onion, garlic and cilantro. Season with red pepper to taste. Cover and refrigerate for 1 hour to allow the flavors to blend, or serve immediately.