Sorry it's been so long since my last update, but school's been eating my brain so I haven't been cooking lately. But! Worry not, as I am cooking a large bit of food for Thanksgiving, and that'll give you a wide array of things to love. Plus, I'm making Red Beans & Rice this week, so look forward to that!
This takes about fifteen minutes to make with prep time, and involves dumping stuff in a bowl, but since avocados have to be found in a grocery store it's listed as a 2-Cookie recipe. But, seriously, very easy.
Recipe
2 medium, ripe avocados
1/2 small white onion, chopped fine
1 jalapeno pepper, seeded and veined and chopped very fine
1 large tomatoe, chopped fine
2 limes, juiced
2-3 tablespoons fresh cilantro, destalked and torn
Mash up avocados with a hand masher or fork. Add the rest of the ingredients and mix together. Eat with delicious chips.
Execution
I can't even think of what to write 'cause this is so simple. So... um... here we go!
Ingredients
You usually don't cut straight through the pit of the avocado, but my boyfriend go a little overexcited using my super-sharp awesome chef's knife. The way you usually do it is to act as if you're going to cut it in half, and just pull it apart instead of cutting the pit. Pull it out, then scoop the delicious mushy insides out and throw them in a bowl.
I use a hand-masher and get it all mushed up, and then it looks like this. Note that he already added the cilantro because he forgot I was taking pictures, but you get the idea.
So once it's all mashed up, you just add everything in. I don't really like spicy guacamole, so I scooped some out before he added the jalapenos, but if you want it to be spicy just be sure you cut the pieces really, really finely or you're gonna bite into a big hunk of ohmigoditburns!
But once it's all mixed up, you have some serious deliciousness to contend with. I like to pair it with some blue corn chips, which are tastier than crappy Tostidos anyway. Enjoy!
