Thursday, February 11, 2010
My aunt and uncle live in Fallbrook, which is known for growing avocados, and they have several avocado trees on their property. We used to drive down to visit them on Saturdays when I was a kid, and if avocados were in season, they'd send us home with a big bag of 'em. My mom would then make a batch of guacamole for us to snack on.
I don't see my aunt and uncle as often anymore and it's been a long time since they've given my parents avocados, but I still love guacamole. One of the many benefits of living in southern California is the ability to get avocados for a decent price. They were recently on sale in my grocery store, so I scooped a bunch up, and whipped up a batch of guacamole for our dinner party. At the end of the night, there was only one big bite left, so my friend grabbed a chip and finished off the dip, before washing the bowl for me!
Source: Cooking in Cucamonga original
4 avocados, cut in half
1 teaspoon garlic salt
1 tomato, diced
1 teaspoon cayenne pepper
Juice of 1 lime
1 jalapeno, diced (optional)- remove the white membrane and seeds it you don't like a lot of heat
a lot of pepper
Scoop the avocado flesh into a medium bowl, including the large seeds. (The seeds help prevent the avocado from browning quickly.) Squeeze the lime juice over the avocado.
Add the tomato, garlic salt, cayenne pepper, and jalepeno. Mash into the avocado, leaving it slightly chunky.
Serve with your favorite chips and enjoy!