Recipe: Guacamole

I literally just Google-ed the definition of ‘recipe’ to see if a list of ingredients with zero measurements would qualify. As it turns out, dictionary.com is totally on my side.  Guac is one of those beautiful dishes that doesn’t require a single measuring tool. Because really, how could anything with a base of avocado possibly be bad? (Might eat my words here if I ever get around to trying this.)

Feel free to customize this recipe depending on your taste. My sister avoids tomatoes like the plague (swear one of us was adopted), so she’s quick to scoop out a serving before I add them. Occasionally diced mango, minced jalapeno, or a few dashes of Sriracha make their way into the mix, but as long as I have the ingredients below on hand I know there will be no leftovers. Which is a good thing, since guacamole goes from vibrantly green to science experiment status overnight. Hungry yet?   

Ingredients

Ripe avocados

Red onion, chopped

Garlic, minced

Fresh lime juice

Cumin

Cilantro, chopped

Tomatoes, seeded and diced

Salt and pepper

Recipe

Cut avocados in half, remove pit, score in both directions with a knife, and use a spoon to scoop into a bowl. Mash the avocados with a fork until you reach the desired consistency.

Add red onion, garlic, lime juice, cumin, cilantro, tomatoes, salt and pepper. Stir gently to combine. Serve immediately.