Up until about 3 years ago I had no idea that I liked avocados. My mom is a fantastic baker, but not very adventurous in the vegetable department, so I never ate avocados as a kid. As a result I thought they were weird and slimy. Then 3 years ago, after wine tasting all day in Napa and Sonoma, we went out for Mexican food with my brother and sister-in-law. We’d missed lunch, had a fair amount of wine to drink, were starving, and it was the first order that came to the table. I dug in out of desperation and realized I had been missing out for such a long time!
Shortly after that trip I wrote up a post (you can read it here—please skim over the cringeworthy pictures—I’d only been blogging for about a month at that point!) with a recipe. However, I don’t really make it that way anymore, so I thought I’d post an update. And some new pictures.
David and Jonathan adore avocados and we eat them several times a week. However, David claims to “hate” raw onions, so I ended up making all of these separate batches of guac—avocado with lime and garlic for David, then adding in cilantro, tomato and onion for me, and finally adding jalapeños to a small batch for Irving. It seemed the onions were the real sticking point, and frankly, I didn’t think their flavor dispersed through the guacamole well enough anyway. So I switched and started using onion powder. So much better! The boys turned the corner on the tomato, and I just make David deal with the cilantro—he’s half Dominican after all. He needs to like cilantro! Irving is still on his own for the jalapeños, but that’s an easy addition!
This guacamole would be a great addition to your 4th of July BBQ—try it out and wow your friends! I’d love for you to follow me on Instagram, and tag photos you post of my recipes with #frieddandelions so that I can see! I love to see your creations! Happy dipping!
juice of 1 juicy lime
1 t onion powder
1 clove fresh garlic minced
1/2 t salt (to start)
1-2 tomatos, Romas are good!
2 T cilantro, chopped small
Cut open the avocados, scoop out the flesh and place into a bowl. Add the lime, onion powder, garlic, and salt. Using a potato masher (or wooden spoon), smoosh the avocado until it is just slightly chunky. Set aside.
I don’t like using the tomato seeds in my guacamole, but you can if you want to. I like to start at the top of a tomato and cut down the sides, as if there were a big pit in the inside. You will be left with a large wet center full of seeds (I discard this part), and 4 (or so) large strips of tomato flesh. Remove any seeds that remain in the tomato flesh. Then cut into a small dice.
Add tomatoes and cilantro into the avocado mixture and mix well to incorporate. Taste and adjust salt if needed. Serve right away with tortilla chips, on top of your favorite burrito, with a big taco bowl—just eat it!