Guacamole
Guacamole is a perfect snack option for movie nights or lazy Saturday afternoons or even lunch boxes. Ripe avocados usually do not last longer than a day or two before they turn black. And therefore, most grocery stores will sell them for cheap. This is when I go in and buy a bag of 8 for $1.99. It makes me a large container of guacamole that lasts for about 4 days in the fridge. It is quick, easy and tastes delicious. Serve some corn chips, toasted pita chips or regular chips on the side or add it to your tacos, nachos, huevos rancheros or burritos. Goes well with any of these or can be eaten spoonfuls on its own. *Drool*
Ingredients:
6 to 8 RIPE avocados
1 roma tomato, diced
3 green onion, chopped
2 cloves garlic. minced
1 jalapeno, chopped finely (you may skip hot peppers to keep it mild. Or add spicier ones like habanero if you like spicy)
1 lime, juice and zest
Cilantro (leaves and stems) chopped
Salt
Black pepper, cracked
Method:
1. Cut all the avocados in half and scoop the flesh out in a bowl.
2. Add all the other ingredients to the same bowl. Generously season with salt and pepper. Since avocados are fatty, they need a little more salt than usual.
3. If your lime is on a dryer side, use one more lime. Lime juice will act as a preservative to keep the guacamole green for longer time. Or the top layer could turn dark due to oxidation.
4. Mix with a spoon. Since the avos are ripe, they will mush up and everything will coalesce. If they are not as mushy, cut them up into small pieces before mixing.
