Today’s gonna be a quickie post since I only have about as long as it takes me to sip a rooibos tea. But the recipe I’m sharing is called Quick Guacamole, so that should work out splendidly.
Have you made guacamole before? Yep, me too, about a gazillion times, with most of those times being done completely free-form, with nary a measuring spoon in sight. And there are a ton of deluxe, fancy guacamole recipes out there, like guacamole with edamame or peas or tomatillos or whatevs, and sometimes I like to get fancy, but usually I just stick with the quickest route that yields the most awesomeness and the least amount of dirty dishes.
So without further ado, here’s my quick guacamole. I even measured it this time, but I fully expect you not to. In fact, I recommend you don’t. Just toss a little o’ this and a little o’ that with a shimmy in your step, since it’s way more fun that way.
Pictured are some of the last ripe garden tomatoes we’ve got, fresh from my auntie’s farm. So. Good.
Yields about 1 cup
2 small and very ripe avocados, peeled and pitted
1/4 cup chopped green onion
2 tablespoons minced cilantro (or use parsley if you’re a cilantro hater)
1 tablespoon lime juice
1 teaspoon minced jalapeno
1/2 teaspoon cumin
1/4 teaspoon grated garlic
1/4 teaspoon salt
1. In a small bowl, mash the avocados with a fork until they’re fairly smooth with some chunks left. The softer and creamier your avocados are, the easier this will be. Stir in the green onion, cilantro, lime juice, jalapeno, cumin, garlic and salt.
Taste and adjust seasonings if necessary – sometimes I’ll add more lime juice, or add more jalapeno if my pepper isn’t particularly strong. Also, feel free to use minced red onion instead of the green onion if you want more kick – except I’d suggest using only 2 tablespoons. Chopped fresh tomato is also a great choice for guacamole.
This is my staple guacamole that I whip up whenever I want more punch than simple (but delicious) avocado slices. Spread it on toast, use it liberally with Mexican-style food, spread it thick on a veggie wrap, or use it for scooping up fresh veggies or corn chips.
I love guacamole because it’s fairly filling and rich but tastes so fresh, and doesn’t sit as heavy in my stomach as do nut- or oil-based spreads. It’s especially groovetastic in the summer, which by now is starting to become a distant memory – though I ain’t complaining because nothing beats sunny fall weather! Which, as we speak, is currently staring me in the face and beckoning me outside to enjoy it.
See you folks on the weekend!