Guacamole

Hola!  It was a Mexican Fiesta this weekend at our house and here is the guacamole recipe I promised you!  I also made shredded beef tacos with spicy sour cream, salsa, and mexican rice.  We had carrot cake for dessert (my husband’s FAVorite-although not exactly fitting for our Latin theme!) and all I can say is that I am planning on tossing all my carrot cake recipes, in favor of this one.  No recipe or pics of it though, but I promise to post it next time I make it.  Outstanding.  And as for the shredded beef tacos, I was pretty happy with them.  Made in the crock pot, it was super easy to throw together and an absolute winner.  I think I am going to fiddle with the spices just a bit more, so stay tuned.  All in all, great food, great friends, and lots of leftovers.  Just the way I like it!

Just like salsa, there are dozens of different ways to make guacamole.  I was shooting for plain, classic, simple, with a well balanced flavor.  This was my result.  If you ever need a resource for classic mexican food, my family and I like the flavors and straightforward simpleness of 365 Easy Mexican Recipes by Marge Poore.

Guacamole
It is easy to vary your dip.  Add diced tomato, stir in a small spoonful of sour cream or a pinch of cumin, add more cilantro or skip the onion, add minced fresh garlic or roasted corn-endless possibilities.

3 ripe avocados
2 fresh jalapenos, ribs and seeds removed, minced
1 T chopped cilantro
1/2 onion, diced very small or grated
Juice of half a lime, or 1 T bottled lime juice
salt and pepper to taste

Mash all ingredients together in a small bowl.  Taste for seasoning.

Note: Jalapenos contain most of their heat in the seeds and ribs of the pepper.  If you want to make this hot, but not add more peppers, leave the ribs and/or seeds in one of them before you mince it.  Be very careful chopping hot peppers.  Touch nothing else (especially your eyes) and wash hands immediately afterward with soap and hot water.  Also, like many of you, my family is not a fan of cilantro, but the quantity in this recipe adds wonderful flavor without being overpowering.  And as always, fresh citrus is way better than bottled, but use what you can.  And don’t skip the lime!  It cuts through the richness of the avocados and keeps them from oxidizing and turning brown.