Another thing that's fantastic about being done for the semester is cleaning. Last night, I scrubbed down the entire kitchen - I can't wait to mess it back up again making new recipes! I plan on attempting to tackle the rest of the dusting and vacuuming today. I've never been so excited to clean.
I figured I'd start with a quick and simple recipe to kick off the summer - guacamole! I was surprised when I saw that I don't have any guacamole recipes in the archives; be prepared for at least a few throughout the summer to remedy that! To start it off, I went with my favorite classic guac.
This guacamole is simple and fresh, with lots of tangy lime flavor and a hint of spice. All you need are some avocados, roma tomatoes, onion, garlic, lime, jalapeño, and a bit of cumin, cayenne pepper, and salt. Here's the lineup:
This guacamole is perfect with chips, veggies, or dolloped on top of tacos or a salad. It's not spicy, despite the cayenne and jalapeño. I've been making tostadas that Alex and I have really enjoyed with black beans sprinkled with salt & pepper, cheddar, guacamole, lettuce & spinach. So simple, but so delicious. The guacamole really shines in that dish!
This guacamole lasted us two days. Luckily, Aldi had a sale on avocados for 49 cents a piece, so I stocked up! I definitely plan on making only guacamole for this haul.. I forgot how much I loved it, and now I'm hooked again. I'm going to attempt to remake something similar to Chipotle's burrito bowls tonight with chicken!
This is the perfect guacamole for parties - because I like a decent amount of lime in my guacamole, this takes a while to brown, so it doesn't start to look unappetizing after a few hours. It can be stored in the fridge for about 3-5 days, but I doubt it'll last you that long. Enjoy!
adapted from Alton Brown
- 3 ripe avocados, pitted and flesh scooped out
- 1 lime, juiced
- 1/2 t salt
- 1/2 t ground cumin
- 1/4 t cayenne pepper
- 1/4 cup onion, diced (about half a small onion)
- 2 roma tomatoes, seeds removed & diced
- 1 small jalapeño, seeds removed & diced
- 1 clove garlic, minced
In a large bowl, toss the avocado flesh and lime juice together. With a fork, mash the avocado until just slightly chunky.
Add in the spices, and stir until combined.
Add in the remaining ingredients, and fold until dispersed evenly.
Allow to come to room temperature before serving. Store leftovers in the refrigerator in an airtight container.