15 May, 2016
Hello, dear readers! This summer, I would love to do farmer’s market features — what can you make with what you find at a farm stand. I also want to do some grilling things, if I can, but we shall see.
Today, courtesy of some weird stress-induced craving, I bring you fresh, spicy, homemade guacamole! It’s quick, easy, and SOOOO good!Let’s go!
3 Haas avocados (peeled, pitted, and cut into chunks)
1 lime (juiced)
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 medium yellow onion (diced)
1/2 jalapeno (seeded and minced — use both halves for a spicier guac)
2 Roma tomatoes (seeded and diced)
1 clove garlic (minced)
Cut up the avocado. The easiest way to do this is by cutting it in half along its length (so you have symmetrical halves), twisting the halves apart, carefully chopping the blade of your knife down onto the pit (so it goes in deep enough to catch in the wood), and gently twisting it out of the avocado.
Once you’ve chunked the avocado, toss it in a medium bowl with the lime juice and toss to coat the avocado. If you have juice left, drain it and set it aside for later.
Add in the salt, cumin, and cayenne. Using either a potato masher or two forks, mash up the avocado and spices until most of the chunks are broken down (a few big chunks here and there, personally, I prefer). Fold in the onion, jalapeno, tomato, and garlic.
Now, you can eat it right away. That was what I did (because I’m impatient when I’m hungry), or, you can cover it and set it aside for about an hour to let the flavors mingle. Either way, serve at room temperature and enjoy!