WOW-camole

This is going to be more of a "guideline" for making guacamole than an actual, specific recipe. As y'all know, I tend to just adjust things until they look and taste right. For me, that leads to a better result ... for example, avocados vary in size/flavor and limes vary in juiciness. So I just adjust the ingredients I have until the combination is what I want.

If you're one that wants exact measurements, then this isn't the recipe for you. I also like a pretty intense flavor (so I use lots of garlic salt, lime juice, and red onions), but you can definitely modify to make it more mild.

In a hurry? If you want to take the EASY way out (it's not nearly as yummy ... I promise, this one is worth the effort to make fresh), you can mash avocado and mix with your favorite salsa.

Ingredients:

2-3 avocados (depending on size and ripeness ... I like ones that give in slightly to pressure against the skin)

2 limes (if my avocados are more firm, then I add more lime juice because it helps to break them down more IMHO)

Garlic powder to taste (use freshly minced garlic for greater intensity)

Garlic salt to taste (or Pink Himalayan salt ... you just may need to add more garlic then)

Paprika to taste (I use just enough to add a little flavor but not enough to change the color. If you use too much, your guacamole won't have that beautiful fresh green look.)

Diced red onion (I use about a half a medium one and prefer it to be diced into pretty small pieces.)

Diced tomatoes (I prefer to dice fresh Campari tomatoes that have never been refrigerated. I suppose you could use canned tomatoes. I usually use about 4-5, as Campari tomatoes are fairly small.)

Chopped Cilantro to taste (I like this pretty finely chopped so that the texture doesn't get in the way of the creaminess of the guacamole. If my daughter is home, I'll leave it out of hers as she feels like it gives a soapy taste. To me, it smells and tastes so fresh!)

Directions:

Wash all produce (even though you will not use the peel/rind, you don't want your knife cutting through a dirty rind and then contaminating the flesh of your produce).

Remove the skin and pits from the avocados. (You'll love using this Avocado Tool.) Slice/dice the flesh into small chunks. If you prefer creamy/smooth guacamole, then you can mash with your avocado tool, a fork, or even the bottom of a plastic glass. I like to mash mine but to leave some isolated avocado chunks, too. (Personally, I think it looks more visually appealing with just chunks of avocado. But I like mashed avocado to "hold" everything together on my chips!)

Squeeze limes onto the avocado and mix. (Bottled lime juice works fine. Don't mess up good for perfect.)

At this point, I usually mix in a little bit of garlic powder, garlic salt, and paprika so that it gets blended in well. The rest of the ingredients will be chunkier, so I like the spices to be mixed in with the avocado mash.

Add in onions, tomatoes, and cilantro and gently mix.

ENJOY! To me, this is good enough to eat with a fork or a spoon. Eating with baked-cheese-turned-into-chips would also be really tasty. But I usually make lower carb tortilla chips in the oven. Stay tuned, and I'll add a blog entry to share how I make those! 😋 If you have any leftovers (then you probably didn't make it right or else you have more willpower than we do!), store in fridge with plastic wrap pressed directly against it but sealed in a container as well. The longer you keep it, the less pretty it will be. It never lasts that long around here, so I'm not sure how long you COULD actually keep it!

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