Well, hello there, 98¢ avocados. It might not sound like that great of a deal, but here in Minnesota an avocado for less than a buck is pretty exciting. So, I followed Cub Food’s lead and decided to go with my favorite guacamole recipe for this week’s blog post. It’s a pretty basic recipe, yet it is so easy to make (and easy to eat) that it’s definitely worth blogging about.
The first and most important step is to put your cilantro in a mason jar. Ok, maybe it’s not that important, but it’s a good idea… You know, if you’re into that kind of thing.
When prepping the avocados, start by halving each one lengthwise and removing the pit. Next, score the avocado half vertically and horizontally being careful not to cut through the skin (or your skin!). Finally, scoop out the diced avocado with a large serving spoon. This makes mashing the guac much easier!
To smash everything all together, I use a fat wooden spoon. A potato masher or a fork would also work! It’s a good work out and an even better way to take out any pent up aggression.
Servings: 4 cups / Prep time: 15-20 min
- 7-8 avocados
- 1 Roma tomato
- 1/2 red onion
- 2 cloves of garlic
- 1 jalapeno
- small handful of cilantro
- 1/4 cup crema fresca (or sour cream)
- Juice of one lime
- 1 tsp honey
- Several dashes of hot sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic salt
- Salt + pepper
Chop avocado, tomato, onion, garlic, jalapeno, and cilantro. Combine chopped produce and remaining ingredients in a large bowl and mash with a heavy spoon or potato masher.
Serve with chips and polish off in one sitting.
Or, if you don’t finish all of it (which you will), here are a few tips for storing your guacamole without it getting brown and nasty:
#1 Drizzle with an extra splash of lime juice.
#2 Stick 2 or 3 of the left over avocado pits back into the bowl of guac.
#3 Cover with cling wrap so that it is actually touching the guac.