Tuesday, December 6, 2011


Hola!!! After what seemed like one of the longest days ever (8am workout, picked boys up from school at noon, did homework until 4, went to market, came back and had to make them dinner where they decided they wanted to be my assistant chefs... *phew*), I had to come home and make dinner for Daniel and I. Monday is always our date night. I have been having a craving for chicken fajitas (well, that and for some reason I keep buying chicken and had a freezer full and needed to start using some of it up) and what goes better with fajitas than guacamole!!! So I ventured home and started cooking! I have watched El make it for years and have heard Daniel's opinions on what he does and doesn't like for almost as long, so I knew where to go from here (El likes spicy and Daniel does NOT). Ole!!!

What you'll need:
3 RIPE avocados
2 tbs. finely chopped purple onion
1/2 tbs. Tobasco
1/2 tbs. kosher salt
1 tbs. pepper
2 garlic cloves (either minced or zested... don't worry, I'll explain what that means in a minute)
1/4 cup salsa
Juice from 1 lime
1/2 tbs. chili powder

1. Cut avocados in half, pick out pit and use a large spoon so scoop out insides into a large bowl.
2. Thinly chop about 2 tbs. of a purple onion and place into the same bowl as the avocado.

3. Use a fork and mash the avocados and mix them very well with the onions (it's ok if you can see the onions, it's pretty)

4. Cut a lime in half and use your hands to juice it into the bowl and mix (or, if you're fancy, use a juicer) ***TIP!!! If the lime isn't ripe enough or is pretty firm, press down and roll it around on the counter for a few seconds to get the juices going***

5. Mince (finely chop), or use a zester, the garlic and add to the bowl.
This is a zester. It's about 10 inches long with a rubber handle
6. Add the chili powder, salsa, cumin, Tobasco, salt, and pepper to the bowl and mix very well.

7. Add the guacamole into a pretty bowl for serving.
8. If you're ready to eat, then dig in. If NOT, then please proceed :)
9. Cut plastic wrap and press it down so it's touching the guacamole in the bowl and seal it around the edges (this will prevent air from getting in to the guac and from turning brown).


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