Guacamole

Welp, the title says it all. Plain ol’ heavenly guacamole. The brightness of the lime juice with the freshness of vine-ripened tomatoes… red onion… cilantro… excuse me for one moment while I re-live the delicious, creamy guacamole from last night. But seriously. It was just that good.

Now, I truly believe it’s very difficult to make a bad guacamole. I mean, the base of it is gorgeously ripened avocados. And you can’t really go wrong with that – But, I do feel that the add-ins are critical. And I’m a teensy weensy bit picky about what those are. And while I just about rattled off the list before, let’s dive into this creamy, divine treat to find out all of it’s luscious secrets –

Guacamole:

(Yield: ~3 cups)

• 3 large avocados, fully ripe
• Juice of 1 lime
• 1/2 cup cilantro, chopped
• 1/4 medium red onion, diced
• 2 vine-ripened tomatoes, diced with seeds removed
• 1 jalapeno, minced
• 1/2 teaspoon cayenne
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon fresh cracked pepper

I am really excited about this. It is seriously amazing. We are going to start by chopping away at all of our add-ins – we save the avocado until last so that it’s perfectly fresh for serving. So, seed and dice the tomatoes.

Then, dice the red onion, chop the cilantro, mince the jalapeno and combine in a bowl. Set aside.

Next, core the avocados and scoop out the creamy deliciousness into a separate bowl. Add your cumin, cayenne, salt, pepper and lime juice. Mash the avocado using a fork, leaving some chunks for texture.

Finally, fold in your add-ins.

Serve as you please (an ice cold Corona is critical) – but we made Louisiana Spiced Shrimp and Guacamole Tostada Bowls, which were out of this world – but you can even grab your favorite chip and dig right in. Enjoy –

Cheers!