For two people it is really best to make just two avocados worth of guac. The original recipe i used called for three, but it always leaves too many leftovers that turn brown in our fridge.
- 2 large Haas Avocados
- 1 lime, juiced
- 1 large clove garlic, minced (let the garlic sit for a min. after mincing to let the juices intensify)
- 1/2 C petite diced canned tomatoes, drained (i just scoop in a couple spoonfuls)
- 1 1/2 t red pepper flakes
- 1/2 small onion, diced
- stir together avocado, garlic, salt, and lime juice in small bowl. Add tomato, red pepper, and onion. Let sit in the fridge for 15 or so minutes before serving.
not to brag or anything, but there were two things that made this meal good. the guacamole and the gin + tonic. the taco meat was prepared per the back of the McCormick seasoning package. it was good, but nothing i can take credit for.
Guacamole recipe (posted on 090421)
ever since i sampled the guacamole at Oyamel in DC, made table-side with a mortar and pestle, i have been making my own at home and LOVING IT. it is so easy to make, and can be affordable when the avocados are in season.
i made the chips by slicing up some tortillas, brushing with evoo, sprinkling with sea salt, and broiling on each side on high for a minute.
- 2 ripe avocados (preferably Haas)
- juice of 1 lime
- 1 clove garlic, minced
- approx 1/3 T FINELY chopped onion
- 1/2 C canned diced tomatoes, drained
- pinch of cayenne pepper
- S + P
- squeeze lime juice over avocado in small mixing bowl. Use a fork to crush the avocado.
- mix in remaining ingredients and salt and pepper to taste.
two skinny jenkins 