The worlds best guacamole.

If you’re anything like me, once you find something you like, you don’t want it to change. This would go for recipes, televion show time slots, and traffic patterns. When it comes to recipes, I think my wife and uncovered probably the best guacamole recipe, and it’s amazingly simple. This past summer we were shopping in Trader Joe’s, looking around, and found in their small produce sectioin a small plastic container that contained the following items.

2 Medium sized Avacados
1 Small onion
1 Plum tomato
1 Jalapeño pepper
1 Lime
2 Garlic clove

For roughly $4 we had the makings of guacamole, my wife said that price was good since at our local supermarket 2 avocados can cost over $5. It was a beautiful Sunday evening in late August, it was typical New Jersey 80% humidity and 90 degrees, perfect weather for eating light.

Directions, serves 4:

Scoop out the avocados from their skins, remove the pits, place in a small bowl.
Peel and dice the onion into small pieces
Seed and dice the tomato into smaller pieces.
Seed and dice the pepper into small pieces
Skin and mince the garlic cloves into small pieces
Cut the lime in half

Take the avocados, and in a small bowl, mash with a fork until there are no large sections. Add the onion, jalapeño, tomato, and garlic and mix with a fork, then squeeze the juice of the lime, mix everything together with a fork.

The lime juice adds subtle flavor and also aids in the guacamole not turning brown after sitting out for a little bit.

Serve with fresh corn tortilla chips and you will have a fresh snack that takes about 5 minutes to make, and if you’re anything like me, you won’t feel guilty since you’ll what all of the ingredients are, and tis’ a relatively healthy snack. If you’re going to serve later, place into the refridgerator and be sure to cover with plastic wrap that has been conformed to the top of the guacamole, not allowing any air to hit the top of the guacamole.

Wow, is all I could say, the guacamole was perfect, creamy and full of flavor, bits of tomato and onion present in every bite. I think that this recipe has spoiled me, I can’t eat any other recipe with out comparing it to the guacamole my wife had made on that hot, humid summer day.

When Carol had asked if I was interested in having guacamole tonight, I told her I was interested as long as she didn’t divert from the recipe we had last summer. After Carol had made some again tonight, on this cold December night, I’m reminded of that day in August when everything was perfect, or at least the guacamole was.

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