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Guacamole

Guacamole

I decided to post my guacamole recipe right away because there are quite a lot of recipes I use with guacamole. Skirt steak tacos, burrito bowls, beans and rice, shrimp tacos, fish tacos, tacos. Mainly tacos. We eat a lot of tacos in the Soupbelly household, so this is made weekly.

I make sure not to mash my guacamole into oblivion, as the creamy, paste-like texture of most store bought guac makes a lot of people gag. Leave some chunks in the paste (which sounds even grosser, I know) because you’re not making a smoothie. Chunks give the guacamole some integrity. Respect your guac.

One important tip in finding the perfectly ripe avocado is to look for the ones with the outie belly button still intact. I don’t know all the scientific names of avocado anatomy, but I call them outies and innies, and most fruits have belly buttons that used to be attached to umbilical cords, er I mean branches. If the avocado has an innie, that means it has already started to turn brown on the inside, so avoid choosing those at all costs.

I’m not a real avocado doctor, but I play one on my blog.

Moving on now, I’d like to acknowledge that there are two types of people in the world; normal people and people who think cilantro tastes like soap. Since I am of the former, I enjoy the taste of cilantro, while my husband and children scream “What is this vile weed?” the minute it touches their lips. So if you’re one of those freaks who doesn’t have working taste buds (No, you’re the freak Candy, as you’re probably muttering to yourself but also secretly wondering if you have a genetic defect, which you do!) you can omit cilantro and I can assure you that your guacamole will still taste delicious.

Guacamole

serves 4

Ingredients:

  • 4-5 medium sized ripe avocados
  • 2 Tbsps. minced onion
  • 1/2 medium tomato, chopped
  • 1/3 of a squeezed lime
  • a handful of chopped cilantro (optional)
  • 1/2 tsp. salt

Instructions:

  1. Mix all the ingredients in a bowl, being careful not to overdo it. Serve with tortilla chips.

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Instructions with photos:

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That’s the outie belly button.

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See how every avocado is green with no brown spots? That’s what you’ll get from now on when you pick outies.

You’re welcome.

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Add all your ingredients to a large bowl.

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Slice your onion,

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then mince.

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Chop up your tomatoes,

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and add a handful of vile weeds.

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Add a 1/2 tsp. of salt

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and squeeze 1/3 of a lime.

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Mix to your desired consistency (I like to leave it chunky).

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Adjust your seasonings at this point if you wish.

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Serve with tortilla chips and enjoy!



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