Friday, June 1, 2012

Holy Guacamole!

I finally went grocery shopping yesterday for the first time in what feels like weeks. Memorial Day weekend had me travelling to New York, and I hate having a lot of groceries sitting in the fridge while I’m away. Hopefully the next week or two will bring new recipes your way!

I have a quick recipe for everyone today. It’s perfect for those summer barbeques and any sort of gathering you may be having. I made it for the first time with my friend, Jose, and I must say it will definitely be a go-to dip for me.

It’s a simple guacamole! Avocados are back in season now that it is warm out again, so this is the perfect time to give this a try. It is somewhat sweet, a little tangy and sour, and overall delicious. My dip device of choice would be Tostitos Multigrain Scoops! But, of course, you can use any chip or veggie you wish. It is also great left-over on a sandwich. YUM! Best part? NO COOKING REQUIRED.

Here’s what you need:

3 RIPE avocados – this means that when you squeeze them, they feel soft. If you are able to go to the store a few days before you plan on making the dip, leave the avocados in a warm, sunless place. This will help them ripen. Don’t refrigerate.
1 medium to large beef steak tomato
1 small to medium onion, diced finely
1 teaspoon minced garlic
1 lime
Salt and pepper, to taste

Here’s what you do:

Peel and pit the avocados and chop roughly. Place in serving bowl.
Roll the lime on the table or countertop (to release the juices). Cut in half and juice the lime into the avocados. (Bonus: the acid from the lime will prevent browning of the avocados).
Add the garlic, salt, and pepper.
Using a POTATO MASHER (best device ever) smash all the ingredients together until the avocado becomes smoother (leave some chunks).
Dice the tomato into ¼ inch chunks. Mix in tomato and finely diced onion with a fork.
Adjust your seasonings and enjoy!

Some people prefer a spicier guacamole, which is totally fine. Just cut back slightly on the tomato and add some chilies in there. I’d also like to stir some cilantro into the recipe and see how that elevates it to the next level. I’m patiently waiting on a fresh herb delivery from my aunt’s vegetable garden (hint hint).

Here’s a look at the final product. Wouldn’t this be nice alongside a strawberry margarita?!

Do you have a go-to dish that you bring to your summertime barbeques?

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