I learned to make this recipe while on a volunteer trip building houses in Mexico. The women who made dinner made this guac every night. It's a really simple recipe. The key is to get perfectly ripe avocados. If you can't find ripe ones don't bother making it. Ripe hass avocados are slightly soft but not mushy when you push in on the skin.
2-4 avocados
6-10 grape or cherry tomato's
1 lemon
garlic powder, salt & pepper
**Optional: cilantro, diced cucumber, diced celery
Chop the tomatoes finely (in half and then in thirds). Put them in a bowl. Slice the avocado in half & pit it. Score the avocado in the skin in a cris cross pattern. Scoop it out with a spoon onto a cutting board. Mash with a fork.
Squeeze 1/2 a lemon over the avocado making sure to catch any pits in your hand. Sprinkle salt, pepper and a healthy amount of garlic powder over the avocado. Scrape it into the bowl and stir. (You can add the optional ingredients here Serve.
(Tip: you can also put the pit back in the bowl to preserve the color of the guac, but you don't have to as the lemon juice does this as well.)
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