August 16, 2012 § Leave a comment
I have no idea how I made it through the first 35+ years of my life without guacamole but now, honestly, I can’t imagine my world without it. I’m not sure if I’d never really tried it, or perhaps just hadn’t tried it enough – but when it’s done right (and several of our close friends can get it really right!), homemade guac is a perfect creation. Our weekly taco nights with friends over the last couple of years have truly clinched the deal for me, and now chips with guacamole is one of my favorite foods.
On our recent trip to Sunriver, I watched my friend Jenn closely as she made a batch and took careful notes to be sure I could remember her essential ingredients – it’s important to get all the flavors in there for the full effect. Hers is a variation on a recipe she found in the Williams Sonoma cookbook, and the directions are simple: combine all ingredients (Jenn just mashes hers together with a fork) and enjoy. Just estimate the proportions to get the quantity and flavor that you like. Now that I’ve realized my love of guacamole, I can’t get through summer (or really any time of year) without it!
cilantro (finely chopped)
white or red onion
cherry tomatoes (cut in half)
Roughly combine all ingredients to taste.