We may have started a new family tradition last night.
A friend of mine was in town from Florida for Thanksgiving and had brought me the most beautifully ginormous avocado I’ve ever seen. (Why don’t I ever remember to take pictures??) Now this may sound like a weird gift, however, I’m a bit of a guac connoisseur. So this was the best… gift… ever…
Well, this avocado was super ripe and when an avocado’s ready, you can’t wait. So last night, we decorated our Christmas tree and ate guac for dinner. It was fantastic. I think it’s our new tradition.
1 ginourmous avocado (or 3 regular ones if you don’t have a friend in Florida)
1 limes worth of juice
1 clove of garlic
3 T of chopped tomato*
1 minced chili*
Handful of chopped cilantro
salt & pepper
MASH everything together. Seriously, that’s it.
You may have noticed that many of my recipes aren’t particularly precise in the measurements. That’s because I hate to measure. So, as you’re assembling your guac, be sure to have a bag of chips nearby to taste as you go along. Just don’t eat the whole thing. I’ve done that and it never ends well.
*I have to confess that last night I used fresh tomatoes and chilis for the first. time. ever. And it was REALLY good. But if you’re lazy like me, go buy yourself a can of petite diced tomatoes with chilis and use that instead. I recommend the Red Gold brand, but whatever you can find. I will caution you that Rotel is not the same thing as diced tomatoes with chilis. I’ve made that mistake before, too.