Avocados and cilantro are getting more and more common around here. Ergo, more guacamole for my belly. Now, if we could just get the corn chips right…
All of these ingredients are “to taste,” so start small and add in more of each ingredient along the way as necessary.
4 medium Hass avocados
cilantro leaves (we used a small bunch)
onions (we prefer a small bunch of green)
juice from 1 freshly squeezed lime
3 small cloves garlic
1/3 tsp salt
3 small tomatoes
thai chili or jalapeños (minced)
2 pinches cumin
1 dash of chili powder (if you like)
- Pit and spoon out your avocados into a bowl. Squeeze in the juice of at least one lime (add more later if necessary). Mince up the cilantro, garlic, seasonings, and chilis. Mash it all up together (our pastry blender worked great).
- Slice the green onions and dice the de-snotted tomatoes, then mix into the avocado mixture.
- Taste and adjust any ingredient (remember that the chips might add saltiness of their own). Try to resist the urge to immediately buy airfare to Mexico.