Sunday, August 14, 2011


Funny how taste buds can change with age. I had always been the person to have the kitchen hold the guacamole. That nasty-looking green stuff reminded me a little too much of the contents of a dirty diaper. Ew.

But not long ago, I tried the creamy guacamole concotion at Abuelos, and kinda fell in love. Then I had some homemade guacamole at a friend's house, and I decided I was hooked. But neither Jeff or I liked the store bought stuff, so I began the quest to make my own. I think this is perfect, so I will share! (Don't you feel lucky?)

Keep in mind that this is to taste; you might want to add more salt, less cayenne, more lime - I suggest starting with the amounts below, then adding to taste once it is all mixed up. Since I started with fairly conservative amounts, it should be adjustable for everyone. I mix this up in the container I plan to store it in, so it doesn't make much of a mess - just the cutting board, knife, fork, and bowl. Can't beat that!


1/4 red onion, finely chopped
7 grape tomatoes, finely chopped
juice of half a lime
dash cayenne
1 tsp Kosher salt
3 avocados

Combine red onion, tomatoes, lime juice, cayenne, and salt in a bowl. Mix well. Cut avocados in half, remove the pit, and scoop out the flesh with a spoon. Using a fork, mash avocado into onion mixture until desired consistency (I like mine really mushed, but others like big chunks.) At this point, you may want to add more lime, salt, and cayenne. Add it a little at a time until it suits you. Store in fridge.

1 comment:

Aimee said...

that's funny... I've been the same way about the last year it is one of my new fave things.... I love it on a burger with a couple red onion rings... and pepper jack cheese... YUM!

My recipe is about the same just without the salt and tomatoes...but a little more lime juice and add a tiny bit of cilantro.

I might have to try the grilled cheese with avacado though.