CC’s Guacamole

I won’t go into some long sappy story of where this recipe came from because, let’s be honest, you will scroll right past it anyway. So, I’ll get to the point.

I love Mexican food. It’s our go-to whenever we eat out and we make it often at home. So, it’s no surprise we eat guacamole at least 5 nights a week. I wanted a healthy snack for my family to eat before dinner. Avocados contain important nutrients like healthy fats, fiber, potassium, and vitamin C and B6.

It’s quick and easy to make and if I don’t have all the ingredients, I just eliminate them and it still tastes great. Also, I don’t measure out each ingredient. I put in however much I like to taste (or what I have on hand) and go from there. Below is about how much of each ingredient I use so you have a starting point.

Ingredients

Directions

1. Cut the avocado from top to bottom and around the pit. Twist the halves to separate.
2. Hold the side with the pit in it and use a knife to hit the pit with the blade of the knife. Twist the blade and pull up to remove the pit from the avocado.*
3. Use a spoon to scoop out the avocado from both halves and put it into a mixing bowl.
4. Use a fork to smash the avocado to your liking. If you want it chunkier, don’t smash it as much. If you want it creamy, smash it a lot.
5. Squeeze the lime into the bowl. Add salt, cayenne, cilantro, red onion, jalapeño, garlic and serrano pepper. Mix well.
6. Add tomato (optional) and fold it into the guacamole.

Voilà! Your appetizer is finished. You can dip with tortilla chips, crackers or veggies. You can also add it as a topping to your favorite dish. Guacamole is super healthy, in moderation, and very versatile. Enjoy!

Helpful hints

• *If you have leftover guacamole, keep the pit and push it into the center of the finished guacamole. Put plastic wrap over the guacamole and pit, and push the wrap as close to the guac as you can so there is no air. This will keep your guacamole from turning brown.
• If you want to make guacamole right away, look for a darker avocado at the store. It will be more ripe and ready to use. If you won’t be making it for a day or so, pick a greener avocado so it has a few days to ripen.
• If you bought an avocado but won’t be using it for more than a few days, put it in a glass of water in your fridge. This keeps it from going bad before you use it. You can store it for up to 2 weeks!

— CC