Wednesday, November 18, 2009


Chips and guacamole made the perfect appetizer / side dish for the enchiladas I made tonight.  I love avocados, and this guacamole turned out really good and flavorful.  I used to buy that store bought guacamole because I would never plan ahead and buy avocados a few days in advance so that they had time to ripen, but I will never buy packaged guac again because the homemade stuff is easy to make and so much better!  Plus, I plan all of my meals out so that I only have to go to the grocery store once a week so by planning to have this meal on a Tuesday, they avocados had time to ripen since I bought them on Sunday.  During the day on Tuesday, I put the avocados in a brown paper bag just to accelerate the ripening.  This recipe came from


3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)


In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately (when storing, put plastic wrap directly on top of the guacamole so that there's no space between the plastic wrap and the guacamole - that way it doesn't get brown).

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