Hola amigas!  Time is ticking and Cinco de Mayo is just around the corner.  I thought I would make the perfect mexican appetizer...guac and chips.  This recipe is from Mr. Alton Brown.  It is fresh and delicious.  Yum.  Let's get started.

You'll need 3 avocados, 2 roma tomatoes, a lime, 1/2 diced onion, 1 tsp garlic, cumin, cayenne pepper, salt, and cilantro (pretend you see it in the above photo).
Cut, pit and scoop out avocado.  Place it in a large bowl.
Squeeze the juice from one lime onto the avocados.  Toss the avocados in the lime juice until covered; drain juice and set aside.
Mash avocados with potato smasher and add cayenne, cumin, and salt.
Smash until incorporated.
Fold in the diced onions, tomatoes, cilantro and garlic.
Put the guac in a festive bowl.  Use a napkin and place on a serving tray.
Add your favorite corn chip.
Seriously.  Yum.
Make sure you have the right guac to chip ratio.  Now enjoy.

*Alton Brown

3 avocados, halved, pitted and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.



1 Comment

1 Response to "Guacamole"

  1. Rosa says:

    Como esta usted?  Si, bien.  Gracias!  Delicioso!  La Esquela es bonita.  Oh, La Isla es bonita, too.  Yumo.

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