Wednesday, June 27, 2012


When I went grocery shopping on Monday for the Black Bean Burgers (see Monday's post!) I needed an avocado  for the salsa.  The loose avocados were hard as a rock though.  I've learned from a past bad experience that hard, unripe avocados are not tasty.  The bag of four avocados though were nice and soft.  So, instead of one avocado I ended up with four.  My husband and I both love avocados, even though the kids don't.  So I was super excited to be able to make some guacamole.  There are tons of guacamole recipes out there on the internet.  I had never made homemade guacamole before this, but have eaten it many times when I've gone out to eat at Mexican restaurants.  I referred to foodnetwork to find a recipe and adapted it a little to fit my needs.  Overall, I thought the guacamole was okay.  I ended up using it as a dip for my quesadillas that I made that night, instead of eating it with tortilla chips, like I originally had planned.  It was nice having homemade guacamole, but next time I may try making this recipe as originally written!

recipe adapted from - courtesy of Alton Brown, Good Eats
original recipe here

2 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 medium onion, diced
1 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Mommy & Daddy Rating: 1 1/2 thumbs up.

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