How I Make My Guacamole

 

Every Texan has their own guacamole recipe, and this is mine. 

 

First make a bowl of pico.  Combine:

• 2 cartons sweet cherry tomatoes, diced into small pieces
• 1 small red onion, diced
• 1 bunch cilantro, chopped
• Salt and pepper, to taste
• 2 tsp cumin (approximate)
• 2 tsp olive oil (approximate)
• juice from one lime

Then put 6 avocados in another bowl. 

• Cut the avocado into cubes with a knife
• Add the juice of a lime
• 1 tsp chili powder
• 1 tsp cumin
• Add salt and pepper, to taste  

The pico should taste really good on it's own. The avocado mixture should taste good on it's own.  Add as much pico as desired to the avocado mixture (I like mine pretty chunky) and stir it in.  This process will cream the avocado a little.  Do not over mix for a chunky guacamole.  Make one last taste for salt, lime, etc.  Add as needed. 

 

It's that easy! Serve with tortilla chips.  (Our family favorite is Tostitos Natural Blue or Yellow Corn Chips.) It's great on just about any Mexican dish or served with carrots sticks for dipping.

If you watch the salt and don't eat on chips, this is an extremely healthy snack/condiment. Maybe serve with a grilled chicken breast, try crunchy vegetables instead of chips, use as a spread instead of mayo on wraps or sandwiches, jazz up a salad with a scoop or put on a turkey burger.  Delicious!