Ode to Guacamole

I L-O-V-E Guacamole.

Anyone that has been checking out my food blog can attest to this.

I eat Guacamole with everything. On top of Eggs, Chicken, Steak, and Salads. Mixed in with canned Wild Tuna or Ground GF Beef. Scooped onto Raw Jicama Strips, Carrots, and Celery. Spread on top of a Spinach Muffin. It is my firm belief that guacamole would make just about anything taste better!

So in an attempt to profess my undying love for this creamy, delicious, wonderfully chock-full-of-good-fat condiment, I have written a brief poem.

Ode To Guacamole

Guacamole is so Yummy
I love to put it in my Tummy
When I run out I feel just Crummy
My fingers start to get all Drummy!

Don’t have to share it with my Honey
Because he thinks that it tastes Scummy
(But I think he’s a big ‘ol Dummy!)
His taste buds must be wired Funny 🙂

That’s right Folks – A Poet I am not!

Well, after all that talk of Guacamole, I figure it’s only fair that I share my recipe. Please note that I rarely measure spices when making guacamole. I typically just sprinkle until it looks right, taste, and then sprinkle some more if neccesary. So the spice measurements below are estimates – adjust to your own tastes 🙂

Christie’s Homemade Guacamole Recipe

Ingredients:
4 large Avocados (or 7-8 small)

Juice of 1 Lime (sometimes 1.5 – 2 limes if I’m in the mood for a more tangy guac -play with it to match your tastes)

3 Cloves Garlic, finely minced

2-3 tsp Ground Cumin

1.5 tsp Chili Powder (Substitute .5 tsp for Cayenne Pepper if you like it spicy)

Sea Salt & Pepper to taste

1/2 cup fresh cilantro, finely chopped (I buy mine from the farmer’s market, and it’s really strong because it’s picked w/in 12 hours of purchase. If you’re using “grocery store” cilantro, you may need to adjust this amount up)

1/4 – 1/2 of a small red onion, finely diced

3 Serrano Peppers, seeded and finely diced (Omit if you don’t like any spiciness at all – this just adds a little “kick”)

1/2 cup cherry or grape tomatoes, quartered (Optional – I usually leave out b/c they seem to make it brown faster. Sometimes I’ll stir them into a single serving)

Directions:

I start by chopping/prepping all of my veggies, peppers, and cilantro ahead of time so that I can just stir them in when I’m ready. You don’t have to do this, but if you mash your avocados first, and then they sit out while you chop your veggies, they will have a greater chance of browning due to exposure to the air.

Peel and Remove Seeds from avocados. Mash together with lime juice in large plastic or glass bowl , using wooden spoon. Mash until desired consistency. I like to leave mine pretty chunky.

Stir in Cumin, Chili Powder, Cayenne Pepper (if using), Garlic, Cilantro, Sea Salt, & Pepper. Mix Well.

Taste. Add Spices as needed.

Stir in Red Onion & Serrano Peppers. Mix Well.

Fold in Tomatoes Gently (if using).

Chill and Serve.

On Everything.

Really!