Saturday, January 15, 2011


I made a big giant bowl of this last night to go with the carne asada we had for dinner.   I figured I might as well share it here.  I have a special love of guacamole.  When I was pregnant with Aidan, I actually made it every single day.  Love, love, love it.

This is a basic version of the recipe, subject to the additions you would want to make.  I tend not to add much heat to it since the kids love it too.  But if you like it spicy, feel free to add whatever it takes.  You can use dried cayenne pepper or fresh peppers.  Chili peppers should be seeded and finely minced, then evenly distributed.   If you like it mild, add an Anaheim chili or two.  I'd recommend a Serrano chili which is medium heat.  If you want it even hotter, add half a habanero.

Whatever you do, don't buy one of those guacamole mixes ever again.

- 3-4 ripe avocados, should have blackened skin and yield to slight pressure, but not feel mushy
- 1 large hothouse tomato
- 2-3 green onions
- 1/2 bunch cilantro
- 1-2 limes
- salt and pepper

Cut avocados in half, remove pit and scoop out flesh.  Roughly chop and put in a bowl.  If a smoother texture is desired, mash with a fork.  Dice tomato into small pieces. 

Some recipes call for white onions or red onions, but I personally prefer the green onions.  Slice tops and roots from onions, thinly slice, then separate layers by rolling through hands and add to bowl.  Stem and chop cilantro.  Roll limes firmly on counter before slicing.  Squeeze juice over mixture.  Stir until completely blended.

Add salt and pepper to taste, then chili peppers if desired. 

I serve it with chips, but I'd eat it with a spoon.  ;)

1 comment:

  1. ugh it's the GREEN onions, and the CILANTRO (yeah!) and CITRUS. I almost always forget my cilantro but green onions...what is wrong with me??? Thank you Kel!

    gonna guacamole..gonna guacamole..gonna guacamole


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