National Guac Day, A Little Late

Pics are from my aging (but beloved)  iPad, which you can blame for the quality.

Yummy & Nutritious! 

 

This is my quick-cheat-easy recipe for Guacamole. The first time I ever had Guac, it was made by a Texan, who put mayo in it.  Don't do that.

The cheat: I use fresh salsa from the grocery store, the kind that need refrigeration. So much easier than chopping veggies into teeny pieces, but still fresh and good. Buy the kind you like, hot or mild.

But drain the amount you're using on paper towels, otherwise your Guac could be runny.

Throw caution to the wind and use as much salsa as YOU like. 

Throw caution to the wind and use as much salsa as YOU like. 

Cilantro! Lots! It really makes for a fresh, flavorful salsa. I understand there are people who hate cilantro. That sucks for those people, because we who love it know that it takes Guac and salsa to sublime levels. 

Chop the cilantro leaves. I like lots - that's about three tablespoons.

 

This smells so good, they should make cilantro perfume.

This smells so good, they should make cilantro perfume.

Recently learned this little trick to tell if your Avocado is ripe:  pop off that little button on its end. Should be more brown than green inside. Mine could have been a little riper, but they worked fine.

 

Looks like a little bug or a raisin! 

Looks like a little bug or a raisin! 

Lime zest, oh yes. You can add some lime juice too. Makes the Guac really pop with freshness!

guac 6.jpg

Then mash that Avocado like it's an Ex! One that you don't really hate, but one you wouldn't mind mashing a wee bit. With love. 

Because it's best to cook (and mash) with LOVE. 

That's pretty much it -- just mix all the ingredients together with a little salt to taste, and refrigerate for at least a couple of hours. Gives the flavors a chance to mingle.

So, not much of a recipe, but it's easy and delicious and perfect to make on a lovely almost-autumn Saturday morning. Goes great with a beer, margarita or some sangria. 

I make my own tortilla chips too, from store bought corn tortillas. Just slice them up, put 'em on a baking pan,  brush with a little olive or coconut oil, sprinkle with a little salt, and bake at 350 till crispy. So good! 

September 19, 2015

 

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