Cinco de Guac

 Guacamole is one of those recipes that I think everyone should have up their sleeve. Everyone loves it, it easily serves a crowd, and it’s so simple to make. But unfortunately, I’ve been to lots of restaurants and seen lots of pre-packaged stuff (YUCK) that can’t  seem to handle the stuff. I mean, how hard is it to mash up some avocados and mix in some fresh ingredients?   I think the main issue is that people just try to over season the guacamole to compensate for the mildness of the avocados, which is largely unnecessary and ends up spoiling your chips and dip.

Fresh ingredients are key. I was lucky enough to find avocados at 3 for $1 at Sunflower Market, so naturally I bought six. The reason they were so cheap though was because they were so under ripe. They were green as can be and I needed to make guac in 48 hours. There’s an awesome and easy trick to solve this problem. Take your avocados and wrap them in something opaque – I used a brown paper grocery bag – and then tuck them away in a cabinet or drawer…somewhere they’ll stay in the dark. Voila! 48 hours later you’ve got soft, ripened avocados!

Guacamole  

5 ripe avocados, mashed

1/4 small red onion, chopped

1/2 fresh tomato, chopped

1 clove garlic, minced

juice of 3 limes

1 teaspoon hot sauce (such as Tabasco)

Mix all ingredients together in a bowl and serve with chips.

Feliz Cinco de Mayo!

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About meganbrocato

Megan is a self-proclaimed foodie. Born in New Orleans, raised in Chicago, and now residing in Denver,Colorado, she has been exposed to quite the variety of cuisines and dining cultures. Onions and Garlic was launched in December 2010 as a platform to share recipes and foodie facts.

Posted on May 6, 2011, in Mexican. Bookmark the permalink. Leave a comment.

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