guacamole | cookingonthebrightside

Man oh man. These past 2 weeks have been absolute insanity for me and it has certainly been reflected in my lack of blogging – and I apologize for that!

As you know based on my naughty post, the husband recently celebrated his birthday. As did my middle nephew. So there have been parties and dinners to attend!

Also, last week my group at work had a department retreat which was so much fun, but you know when you go out singing karaoke on a Tuesday night – Wednesday might be rough – especially when you are in one big meeting all day! It was such a blast, but wow was I drained the rest of the week from it!

Having my parents dogs around did not do much to keep me from being lazy…

…until this weekend, when I started going through my room of shame (read: spare room filled with “junk”) to sort through and label for a garage sale.

The husband and I decided to go out that night and we tried a new Mexican place (well, it was new to me!) – I’m very picky and don’t do the “hole in the wall” thing very well for Mexican or Chinese. So we were expanding my horizons.

I read reviews online and heard about their guacamole – and it did not disappoint! The interesting part of it was that the avocado is left in large chunks and then mixed with the other ingredients. Delicious, but I do like my guacamole to stay on the chip without careful maneuvering!

Luckily, I had some avocados hanging out in my fridge that needed to be used – so I tried my hand (oddly enough, my first time ever) at making homemade guacamole! I wasn’t incredibly diligent with measurements, so just start off small and add as you go. Remember – you can always add more, but you can’t “take away”!

Homemade Guacamole

3 ripe avocados

1 medium tomato

1 lime

1 Tbsp. chopped fresh cilantro (if you have it)

1-2 Tbsp. onion, minced

1/2 tsp. kosher salt

1/4 tsp. minced garlic

1/8 tsp. black pepper

1/2 tsp. dried cilantro (if you don’t have fresh)

Dashes of cumin, cayenne pepper and garlic powder.

Dashes of Tabasco

Begin by coring your avocados. I just take my knife and slice down one side until I hit the pit, and then turn the avocado and continue cutting. Once I’ve made it all the way around, I twist and voila – two perfect (ish) avocado halves!

Now simply remove the pit and scoop out the meat!

Add avocado to a bowl and smash with a fork until you’ve reached your almost desired consistency – I don’t think it warrants a food processor unless you’re really making a big batch!