Guacamole Anyone???

I'm from Cali, so you know I love avocados!  Guacamole and chips is probably one of my favorite summer snacks.  I can demolish a whole bowl... and the more I can scoop onto my chip, the better!  If you love guacamole like I do, you know there's several ways to make it.  Some like it chunky, and others like it smooth.  Some like it with tomatoes and onions, while others prefer it plain.  Some like it with a spicy kick, and some prefer the lighter fresh taste of just salt and lime.  Personally, it depends on what kinda mood I'm in, but for the most part, I prefer my grac chunky, with plenty of tomatoes and red onion, and with lots of flavor.  If you like yours the same, this guacamole recipe won't disappoint, I promise!

Here's what you'll need...

• 3 medium ripe avocados
• 1 roma tomato - chopped
• 1/4 red onion - finely chopped
• 1 clove garlic - minced
• 1 large tablespoon cilantro - chopped
• 1 lime - juiced 
• 1 tsp salt
• 1 tsp cumin
• 1 tsp cayenne pepper

Couple things... I like to keep things simple, so I use these frozen garlic cubes from Trader Joe's.  Each cube equals about 1 clove of garlic.  They're minced and frozen from fresh... so no preservatives like the minced garlic you'll find in the jar.  You just pop them out when you need them and put the rest back in the freezer.  I happen to love them and they make cooking life easy.  Trader Joe's also carries a frozen basil cube if you're interested.  ALSO, I love course Kosher salt.  I just think it adds a great flavor that regular salt doesn't.  I find my self reaching for this whenever salt is needed in any recipe... It's delicious!  I clearly left it out of the photo below... oops, but DON'T forget to add it to your dip!

SO, first thing's first, I make a little flavor concoction.  Pop out 1 clove of frozen garlic into a tiny bowl.  Squeeze in the lime juice.  Add your cayenne, salt, and cumin, give it a stir, and set the mixture aside.  If you're using the frozen garlic, It'll take a few minutes for it to thaw.

Chop your tomato, cilantro and red onion.  Here's a tip.  I like to remove and discard the inner pulp from the tomato before chopping.  This keeps all those seeds and stuff from mixing in with your dip.  Chop your onion the way you like.  I like a fine chop, so you don't get a super strong onion taste when you bite.  Set your chopped cilantro, tomato and onion aside.

In a bowl, mash your avocado to your liking.  I like mine chunky.  

Finally, toss in your chopped ingredients and spice mixture and mix together.

Once mixed, taste!  Add more spices if you want more of a flavor punch. If you like your food EXTRA spicy, try adding a chopped jalapeño.  I skip this step cause although I enjoy a nice kick of spice, my stomach can no longer handle the EXTRA HOT.  I know, so sad. 

Oh, and use those salted tortilla chips... those are so good.

I made this recipe for a BBQ once.  I only made one batch, and it disappeared before I could even have any.  But those who got the chance to have some loved it.  They raved.  It was my first time making it for anyone, so I was relieved.  There was even a guy who claimed to be chef who said it was the best guac he'd ever had.  Sooo, this became my go-to recipe for chips and guac!

Enjoy, and have a great summer!