Happy National Guacamole day! This is the first time I actually have the right recipe for the right food holiday 🙂 . I had a couple failed attempts before when I would look up the day and think I’ll make that! Then the day rolls around and I have nothing. This time I didn’t even look up the day, and I just happen to have a recipe for Guacamole already made, photographed and just waiting in the queue to make an appearance on the blog. Then I got an invitation to add food holidays to my calendar, and what do you know! Guacamole Day!
It’s kind of weird I’m writing about Guacamole while listening to Christmas music… There is absolutely nothing Christmasy about Guacamole except it’s got green and red… I feel like I should be writing about ginger bread cookies and eggnog and watching it snows or something. I know I’m a bit early, but we don’t exactly have Thanksgiving music, otherwise I’d be blasting that right now. And since I just started doing my Christmas shopping and present wrapping, I guess that’s enough reason. Every year, I try to get all the shopping done before Thanksgiving to avoid the crazy holiday crowds. And no, we don’t have a huge family so shopping isn’t really a problem. I just don’t like to deal with the pushing and shoving through the sale rack which can certainly ruin happy holiday mood. You know how it is right? I stay away to keep my sanity.
Okay, that’s enough blabber, back to Guacamole. This recipe has gotten a compliment from my cool Mexican friend’s mom. So believe me when I say it’s really good! I’ve been making this pretty much every week since avocado is on the list of food to eat three times a week. We’ve been sort of following this food list for our diet. It’s really everything we’ve been eating already, but the big difference is cutting down red meat and white starch… and dessert… which I still sneak a little bite every once in a while. Once a week allowance for dessert is pretty rough.
Wash and assemble your goods.
Cut, slice, chop, juice!
Mash, mix and
I love this guacamole, it’s so easy to make, supper yummy and packed with good for you ingredients. And if you have left over guacamole, there are so many things you can do with it. Check out this list and pay attention cuz we definitely don’t want to put it on breakfast cereal! To store left over, cover the entire surface of guacamole with plastic wrap, you want to minimize any contact with air to avoid oxidation.
This recipe is adapted from Alton Brown’s Guacamole.
- 2 large avocados (or 4 small Haas avocados)
- 2 – 3 tablespoons of lime juice (about 1 ½ limes)
- 2 small Roma tomatoes
- ½ a small red onion
- 1 jalapeno
- 1 large clove of garlic
- A handful of cilantro (about 2 tablespoons chopped)
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- Cut up the avocados and place in a large glass bowl, toss with 2 or 3 tablespoons of lime juice. Set aside while you chop up the other ingredients. The more lime juice you use, the longer the guacamole will keep without turning brown, but adjust to your taste if you don’t like it too sour. (I love sour!)
- Finely dice the onion. Seed and dice the tomatoes. Seed and finely dice the jalapeno. Mince the garlic and cilantro leaves. Put everything in another bowl and set aside.
- Add salt, cumin and cayenne pepper to the avocado, mash with a potato masher. Fold in the rest of the ingredients.
- Taste and add more salt, spices and lime juice to your liking.