Josh and I have been obsessed with avocados for the last few months, and we spend a non-trivial amount of our food budget on the magical green fruit. We make guacamole on weekends and use it throughout the week for omelets, quesadillas, nachos, or just with chips.
There are numerous health benefits. Avocado is great for teeth and bones, cardiovascular health, immune system, muscle development, digestion and metabolism, and skin health. And it’s tasty! If that doesn’t make you want to eat guac, I don’t know what will 😛
- 3 avocados
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 lime (.75 at first, and .25 at end)
- 2-3 garlic cloves
- 1/2 an onion
- optional 2 medium tomatoes
- optional hot pepper to taste
- optional 1 teaspoon chili powder
- optional cilantro to taste
Spoon the avocados into a bowl and toss the cumin and salt in after them. Cut the lime into 4 pieces and squeeze 3 of the pieces into the bowl. Mix. (Mishmash!! Fun!) Add the 2-3 garlic cloves (minced) and 1/2 onion finely chopped. Mix again.
You can add optional ingredients as well! For the tomatoes, be sure to remove the juicy innards. (It detracts from the guac. We usually drink the juice.) For peppers, we use: 2 habanero, 1 jalapeno, 1 fresno. If you don’t prefer hot peppers, but still want some spice, you can add 1 teaspoon of chili powder.
Of course, many people love cilantro. Josh LOVES cilantro, and even though the original recipe we followed recommended 1 tablespoon, he insisted on 6 times that. Haha! Over time we reduced that amount and didn’t regret it. Sometimes we omit cilantro altogether in the interest of bringing out the other flavors!
Finally, squeeze the remaining 1/4 of lime over the guac and go for a last mix.
We usually double the recipe, and if you’re interested in having guac all week, we’d highly recommend going that! Now the most important part of cooking something delicious… dig in: