Tuesday, May 15, 2012

Holy Guacamole!

Well folks, I'm back! Been wondering where I've been for the past few months? Well aside from working full time (which has been busy), playing mom to 2 cute little boys and attempting to be a good wife, I also was the Assistant Race Director for the Palmetto Half Marathon that was in April. This was the 3rd year and it was another huge success. But boy! Does it take alot of work and coordination = stress.

So I took a hiatus from blogging. Hey something had to give. And since I probably have maybe 7 followers, figured this didn't need to be on the top of my priority list.

But with that said - I have still been cooking and exploring new dishes so I'm going to try and get those up on the site soon. Just this week I decided to venture down the path of making fresh guacamole. If I were really clever (and had a few things less on my plate) I would have posted this on May 5. But c'est la vie! I've always been scared of making my own salsa and guacamole for some reason but not anymore! This recipe is from my Uncle Carl who is a fantastic gourmet chef in my opinion. If my mom doesn't know the answer to my cooking questions, rest assured my uncle does. So when he made this last year when I was pregnant, I couldn't get enough. I made him guess what he put in it because he "just makes it" and adds a little of this and a little of that (the sign of a great cook).

Fresh Guacamole

2 ripe avacados (Hass are best and in season right now)
juice of 2-3 limes (I used 3 for mine)
1/2 small onion, chopped
1 large clove garlic, minced
1 tsp cumin
1/3 bunch of cilantro* (stems and all)
1/2 tsp salt and pepper (or to taste)
2 jalepenos, seeds removed and chopped
1 cup tomatoes, chopped

*this is alot of cilantro so if you don't like a stronger taste, reduce the cilantro a bit.

Put all this in a food processor and blend until creamy. You can add water to it if you need a runnier consistency. You can make this in advance and store it in the fridge - just be sure to put your wrap so it touches the guacamole and it won't turn that ugly brown color.

Great served as a dip or as a condiment to any yummy mexican dish!

Bon Apetit!