This is my all-time favorite guacamole recipe. It's quick and easy to make, and incredibly delicious. Eat it with chips or with a spoon. You pick.
I originally got this recipe from a Williams-Sonoma Mexican Food cookbook. I've tweaked it a little, but it's pretty close to its original state.
Every time I make this guac, I get mucho complimentos. That's probably not even correct Spanish. It's been at least ten years since my last Spanish class. That's why I like Skippyjon Jones, he let's me pretend like I can speak Spanish.
Anyway, someone (probably R.W.) told me recently that if you leave the avocado pit in your guac it won't turn brown as fast. I'd try it with this recipe, but it never sticks around long enough for browning to be an issue.
I know I should be giving you Thanksgiving recipes right now, but I'm still procrastinating on the whole planning my menu thing. I absolutely have to have it nailed down by Monday though.
Wish me luck.
Anyway, you can tuck this recipe away for Superbowl Sunday or something equally exciting. Just don't forget about it.
Enjoy!
I will!!! That sounds great!!!
ReplyDeleteI actually have a great guac recipe that I learned poolside in Cozumel a few years ago from this hunky young Mexican chef (but that's another story...). However, I might give yours a try next time I make guac.
ReplyDeleteI'm drooling....I am a guacamole addict! Sounds really yummy. Great thing is, my whole family will eat it....well maybe not so great, because then there is less for me!
ReplyDeleteOh my heart. I love GUAC.
ReplyDeleteThanks! You rock!!
Can't wait to try it!
I can't eat avocados but i bet this is good...my daughter would love it. Add me to the list of those not finished with their Thursday menu!!!
ReplyDeleteSuzanne
I L-O-V-E guacamole!!! I'm in Texas, so guacamole is like bread here, simple and plentiful! I'm going to have to try this recipe.
ReplyDeleteYour recipe is awesome! I learned mine from a Mexican chef when we vacationed in Manzanillo. The only difference is we add sour cream to ours and I make sure the salt I use is course sea salt, seems to make all the difference!
ReplyDelete