It wasn't that long ago...that I refused to eat anything green and mushy.
Split Pea Soup? Blech.
Canned peas? Ugh.
But then...a lovely co-worker brought some guacamole to work. And people raved.
And they ate it with chips.
And I love chips.
Like, I totally *heart* them.
I didn't want to look like a big wienie...so, I grabbed a chip...and dipped just a teeny-tiny, itty bitty, wee little smidge of a corner into the guac.
And it was love at first sight.
Or, I guess...taste.
And...when I love something...I've just gotta share it.
Okay...that's a lie. I won't share my hubby. Or my kids. You can't have my mom or dad or brothers.
But, I'd totally share the evil Kohl's gal who kept giving my kids the stink eye the other day. (Um...hello!! I am the only one allowed to give my kids the stink eye. Evil Kohl's gal. Even if they did deserve it!)
So...you asked, and here ya go.
Wait. You didn't ask.
Well, here ya go anyway!
P.S--I've been told this guac tastes "authentic"...by my BIL and SIL from CA...who have access to many "authentic" Mexican restaurants.
You'll need this:
Start by cutting the avocados in half lengthwise:
Then grab a sharp knife and give that nut a good whack, twist gently and lift out:
(P.S: Check out my awesome natural light! It was actually a tad too much...guess I shoulda used that hacksaw on the roof, instead of a chainsaw...oh well.)
Then, scoop out all the yummy avocado flesh (ugh...I can not believe that I ever had an aversion to this!!)...right down to the tough shell:
Chop up a hearty handful of cilantro:
You'll need about this much of the red onion:
Now, if you don't have a Pampered Chef food chopper...consult your nearest Pampered Chef lady and get one. Immediately. You'll thank me later.
Chop up the red onion with your newest favorite kitchen gadget:
This looks about right:
Add a splash of lime juice (am I violating any child labor laws, by having my daughter squeeze the lime for me? I hope not...):
Add approximately this much Kosher salt: (Oh, and it must be Kosher salt. No substitutes. Ya hear?)
Feel free to summon the baby to read you the ingredients of the Kosher salt:
Add it all together:
Using a fork, stir and mash/chop up the guac...until it's your preferred consistency.
This is my preference:
Taste...and add more salt accordingly!
The Greatest Guac Ever:
5 avocados, halved and "nutted" (de-seeded? de-nutted?)
Juice of 1/2 a lime
Hearty handful of fresh cilantro (to taste)--chopped
1/4-1/3 of a medium-large red onion--chopped
Kosher salt (to taste)
Scoop avocado out of shells, into large bowl. Add lime juice, chopped cilantro, chopped red onion, and salt. Stir/mash with fork until desired consistency...taste and add more salt if needed!
Serve with tortilla chips.
P.S-guac starts to turn brown quickly...don't make this too far in advance, or you'll end up with brown mushy stuff...which is still fine to eat, it just looks nasty. I've found that placing a piece of plastic wrap directly on top, eliminating as much air contact as possible, slows the browning!
Oh...and for the record...I still haven't tried (and don't plan to) Split Pea soup. Waaaayyyy too green and mushy for me.