Now, I have two issues with guacamole.
One is that you really need to make it at the last possible moment. If not, the avocado oxidizes and begins to turn brown. Lime juice helps a little, but you don’t want the taste overpowered by too much lime juice, so it’s best to make it at the last second.
The second is you have to mash the stuff up in your bowl with 2 forks or a potato masher, or whatever you choose to use. Afterward, you bowl looks less-than-pretty to take to a party as the green mush is all over the top edge of your bowl, or over the counter, and even sometimes the floor.
What? Yours doesn’t look like that? Okay, maybe it’s just me…
Case in point, this is the last time I made guacamole with my Margarita Grilled Mexi-Tuna.
See the blobs on the bowl? Anyway, I found this really easy way to make it with little or no fuss. All you need is a quart-size Ziploc bag.
Begin with your avocados.
Cut them in half, take out the pit, scoop them out with a big spoon.
Instead of scooping them into a bowl, scoop them into your Ziploc bag. I used 5 avocados.
Take your lime and half it.
Squeeze half of it into your bag over your avocados.
Now chop equal parts of cilantro, red onion, and tomato. I used 3 Tablespoons of each.
See that littly tiny green thing at the front of the picture? You do NOT want to use equal parts of that. That’s a serrano pepper and that little sucker’s HOT! I used one and it was perfect. Chop it up real fine.
See those little white seeds in that chopped pepper? That is the really hot part. If you want it cooler, scrape those out first.
Now scoop all of this stuff into your Ziploc bag along with 1/2 t. of garlic powder, 1/2 t. salt, and 1/2 t. freshly ground black pepper. Close the Ziplock.
Begin to smoosh it with your hands.
You can lay it down and press some of the larger clumps with your fingers also. Almost done…
Here’s what it looks like when it’s just right.
Now, take a pair of scissors, snip a pretty good corner chunk off of your bag and just squeeze your guacamole into your bowl.
Voila! No messy bowl to clean. It was ready for me to take it to the car for a Mexican Fiesta! If you’re taking it to a tailgate or somewhere else, just take it in the bag along with your scissors and bowl and do it when you get there!
And if ya say anthing about that little teeny tiny dot on the rim of the bowl…I’ll whup ya!
Hey, do you make guacamole? Got a comment or suggestion? Please leave a comment – I’d LOVE to hear from you!
- 4 medium size avocados
- 3 T. red onion chopped fine
- 3 T. cilantro, shopped
- 3 T. tomato, chopped
- ½ jalepeno, seeded, de-ribbed and chopped fine
- ½ t. salt
- ¼ t. pepper
- ½ t. garlic powder
- ½ lime
- Halve avocados and scoop out flesh into quart size storage baggie.
- Add in next ingredients and squeeze lime over all.
- Close bag and smash with fingers until desired consistency.
- Leave small chunks of avocado.
- Snip off corner of bag and squeeze into serving dish.
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