Today is Cinco de Mayo, which for our country is a great excuse to eat Mexican food (and maybe have a Margarita after work, LOL). I love avocados, but the guacamole you get in a restaurant is usually full of raw white onions, which I don’t like. So, I have a recipe for my own guacamole that is more to my taste, with milder onions and a few spices.
I gathered what I had on hand to use. I didn’t have any fresh cilantro, which is a type of parsley, so I used some dried parsley. The Chipotle Chili pepper will add a lot of heat, so use it sparingly. If you don’t have this, use paprika.
Do you know the secret to picking perfect avocados every time? Buy them hard and not ripened, then leave them on the counter for a few days to ripen. They turn brown and black when they are squeezed in the store by people trying to buy ripe ones. When the little stem comes off the avocado easily and the flesh exposed is green, it is ready to eat.
Roughly chop the avocado and add your spices.
Mash together. Add lime juice and sour cream and mix well. These will help prevent the guacamole from turning brown, and add some tang to the dish.
Remove the seeds from the tomato. Chop tomato and green onion. The milder green onion works well raw, and give the guacamole its characteristic crunch without the bitterness of white onions.
Add the tomatoes and onions to the avocado.
Serve and enjoy!
Guacamole with Green Onions
1 ripe avocado
1 small tomato, seeded
1 green onion
1/8 teaspoon each garlic salt, lemon pepper, dried parsley and Chipotle pepper
1 tsp lime juice
1 tablespoon sour cream
Chop tomato and onion. Mash avocado, add spices, lime juice and sour cream. Add tomatoes and onion. Serve with tortilla chips.
Are you having Mexican food today?