A staple side dish at our house, guacamole is the perfect companion to a whole bunch of dishes in a Texas kitchen. When avocadoes are in season, we make it several times a week. Great as a spread on wraps, burritoes or a dip for chips, guacamole adds that special something and takes no time to make.
2-3 ripe avacadoes
1 tomato
3 green onions
1 jalepeno
cilantro
1/2 T cumin
1/2 T chili powder
salt
lime juice
Cut avacados into small chunks and add to a medium bowl. (Tip: the best and least messy way I have found to do this is to slice the avacado in half, remove the pit by inserting the edge of your knife into the seed and twisting, score the avacodo fruit in a checker board pattern and scoop out the fruit with a spoon). Dice tomatoes, green onions and jalepeno and add to bowl. Chop cilantro and add cumin, chili powder and salt to taste. Stir and mash until desired consistency. Squirt liberally with lime juice.
Cheater's tip: To save time, use premade pico de gallo instead of chopping your own veggies. This is a great tip if you need to make the guacamole on-site at a party.
No comments:
Post a Comment