Guac This Way

5.05.2016




This is somewhat embarrassing to admit, but I have to give credit where it's due: I didn't really fall in love with guacamole until I tried it at Chipotle in high school about seven years ago. Fast forward, and here I am, a guacamole-obsessed 23 year-old. It's my go-to starter at pretty much every type of restaurant (Italian restaurant? I look for the guac. Thai restaurant? Show me the guac. It's embarrassing). Last year, I decided to *literally* take my guac addiction into my own hands and prepare my own version at home, and it's been a staple in my family ever since. It's easy, healthy, and - no surprise here - delicious. In honor of Cinco de Mayo, I whipped up a bowl of guac to share with you all. My roommate and I ended up eating the whole thing in about an hour, though, so the recipe will have to do. You can still prepare this in time for tonight's festivities - just make sure the avocados are ripe. Buen provecho!

3 ripe haas avocados, halved, seeded and peeled
2 roma tomatoes, seeded and diced
1/2 a medium red onion, diced (red onion is my preference, but you can use white or yellow, too)
1 clove of garlic, minced
Juice of 1 lime
1 tbsp chopped cilantro
1/2 tsp kosher salt
Optional (I don't usually include any of these):
1/2 a jalapeno pepper, seeded and minced
1/2 tsp pepper
1/2 tsp of cayenne
1/2 tsp of ground cumin




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