Holy Guacamole

How did I live with this child for 17 years and not know he liked avocados? It’s a little embarrassing that I just realized how much my son Charlie loves them. I picked up a few avocados on sale this week and before I knew it, they were gone. Charlie enjoyed them on a sandwich, a salad and at least one straight up with a pinch of salt.

So to assuage my feelings of guilt – I did what any good mother would do: I made some Guacamole. You’d think the author of a food blog would know what her family likes to eat, right? I’m probably going to get over it pretty easily though, and assume he just started liking avocados and forgot to tell me – Isn’t rationalization a wonderful thing?

This great Guacamole recipe is an amalgamation of many fantastic guacamoles I’ve had over the years. Ripe avocados are the star, and I love lime, salt, tomato, cilantro and a bit of heat as well. The beauty of this recipe is that it only takes a few minutes and produces a rich, creamy and flavorful Guacamole. It’s also easy to adjust the seasonings to fit your taste. Charlie and I think it’s perfect with everything from chips and tacos to sandwiches and salads.

I think I’ll spend this week quizzing the other two men in my life – husband Bill and son Jack on their favorite foods – who knows what I’ll discover!

Guacamole

This easy, quick and delicious and always a hit. The recipe doubles or triples easily and is perfect with chips, tacos, sandwiches or salads. YUM!

Servings people

Prep Time 10

Total Time 10

Ingredients

2 large avocados
1 large Roma tomato
1 large lime
4 dashes Tabasco sauce more or less to taste
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup cilantro optional

Instructions

Gather your ingredients - I love that this recipe is so quick and simple with just a few, delicious, fresh ingredients.
Cut and seed the tomato
Dice the tomato into small pieces as close to the same size as possible
Cut the avocados in half and remove the pit. I use the old whack and twist method to get the pit out. Whack the pit with your knife (carefully, of course!) and give it a twist - it will come out easily
Scoop the flesh of the avocado into a bowl
Cut the lime and squeeze the juice over the avocado
Add the tomatoes, Tabasco sauce, salt and pepper to the avocado mixture and combine. I like to use 2 knives to cut the guacamole into chunks. If you like it creamier, use a fork to mash it
Cut or mash the avocado mixture until it's the texture you like
Add the cilantro (if using), taste and adjust the seasonings
Serve the guacamole with your favorite chips, tacos, sandwiches or salads.
To store the guacamole without it turning brown, place it in an airtight container, smooth the top, cover the guacamole with a 1/2 inch of luke warm water and store in the refrigerator. (Sounds weird, I know but I learned this cool trick from one of my favorite blogs: The Kitchn. I left it for 2 days, poured off the water and gave it a stir. It looked and tasted wonderful)