Guacomole

I’ve been feeling a bit out of it lately, I blame a crappy job, a crazy family and a nasty spider bite for the yuck. So I’ve been eating a lot of comfort food lately. In my case, that means a ton of Mexican. Cheese, grease and heat are yummy!

DA, DA, DAAAH!

I give you my guacamole recipe. It’s chunky and rich with a nice spicy, hot blend.

Hardware:
Spoon
Fork
Chef’s knife
Wooden cutting board
Small mixing bowl or cereal bowl

Ingredients:
2 small-medium avocados, mashed
1 small Roma tomato, diced
1/2 cup white onion, diced
1 clove garlic, minced
1 small Serrano pepper, seeded and minced
1 lime, juiced
2 Tbs. fresh cilantro, finely chopped
1 Tbs. paprika
2 tsp. cumin powder
1 tsp. cayenne pepper
Kosher salt, to taste (I use about 4 tsps.)
Fresh ground black pepper, to taste (about 1 Tbs.)

Instructions:
Carefully, using your chef’s knife slice the avocado in half cutting around the pit. Gently separate into two pieces by twisting the top and pulling. Gently pierce the avocado pit with the blade of your knife. Using the same twisting motion you would to open a jar pull the pit out of the avocado.

Now, use a spoon to scrape the avocado meat out of it’s skin. Working around the edges of the skin to gently remove the avocado as intact as possible. Now, dice your avocado halves into about 1-inch chunks. Remove and dice the second avocado. Place the avocado in the small mixing bowl and smash with the fork until smooth.

Next, dice the tomato and onion. Now, mince the garlic and Serrano pepper. To make the guacamole spicier keep the seeds. To make a more mild mix, scrape the seeds out of the pepper and throw away. Mince the cilantro.

Now place the tomato, onion, garlic, Serrano pepper and cilantro in the bowl with the avocado.Throw in your spices: kosher salt, fresh ground black pepper, paprika, cumin, cayenne and cilantro.

Now that everything is in the bowl, gently mix all the ingredients together. I like a chunkier guacamole so I mix as little as possible.

Now enjoy your heart healthy chip dip!

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