Thursday, March 13, 2014


I didn't really eat guacamole until we moved out here, and most certainly never MADE guacamole until we lived in Colorado.

Yet somehow, I have discovered that I really, really like guacamole. Maybe its the making it fresh that makes the difference, or that I started adding poblano pepper to the mix, but its good. And other people seem to like it, so I thought I would share the recipe. Here is the "party" version, but halving the recipe works too (although you end up with leftover ends of vegetables.)

6 avocados, at "peak" ripeness (good luck with that. Finicky buggers)
1 medium yellow onion, chopped
1 jalepeno, minced
3/4 of a poblano pepper, chopped
1 roma tomato, chopped
1/2 bunch cilantro, chopped, large stems removed before chopping
1 lime
salt to taste

Scoop the avocado out of the peel. I take a paring knife, run it around the avocado, and then twist the two halves to pop them off the pit. This only works about half the time, so the other half you have to either pop the pit out with a knife or spoon, or cut it out. Take a spoon and run the spoon between the peel and the meat, and most of the time the avocado comes out mostly intact. If there is some meat left in the peel, scoop that out and throw it in your bowl. I then chop the avocado, and dump the chunks in.

Chop everything except the lime and add to bowl. Cut the lime in half and squeeze as much of the juice out as you possibly can. Add salt and mix.


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