It was 917am and I got an itch. No not that kind of itch. GROSS!
The craving itch.
After confirming with my food-knows-no-etiquette friend, Nikki, about the ramifications (if any) of eating guacamole for breakfast, I pitted a couple avocados, furiously chopped up some veggies and… don’t bother me. Eating.
(Recipe from Tyler Florence via foodnetwork.com | photos from me!)
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
The players club
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving. (So didn’t wait an hour…)
Husband rating: N/A
Wifey rating: A+
Yummy! My other guacamole recipe has tomatoes and doesn’t use olive oil but my husband is the tomato freak, not me, so this recipe suited me just fine. Will definitely make again!
Entry filed under: avocado.