Ignore those chemical-laden packets of mix, and just make some from scratch. It's going to set you back about 5 minutes, and the taste is SO worth it.
Slice 4 fresh
California avocados and scoop the flesh out. I like to mix this in the same container that I plan to store this in. It eliminates clean up. Mash it up good with a fork.
Add a generous dollop of garlic, a few sprinkles of salt, and some cilantro. I use about 1 ice cube worth of lime juice (I juice citrus and freeze in ice cube trays and then transfer to a Ziploc to store. Then melt for this recipe). You should also add some diced onion if you see fit. Or if you remember to do that before taking a photo. Mix.
That. Is. It. Serve with chips. And tomato soup. Cause why not?
Join
Dine & Dish and
Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the
California Avocado Commission
If Em saw this he'd call it white girl guac :)
ReplyDeleteIf you leave the pits in the mix in stays fresher, longer in the fridge.
Well, I'm a white girl, so I'd be ok with that ! And please tell Em that someone who has to call their mommy to figure out how to make salsa shouldn't make too much fun of this white chick. HA!
ReplyDeleteOh yeah, I didn't mention the pit thing. I have 2 in my container and it's still looking good.
YUM! Can't wait to try this guac!
ReplyDelete