Each newly married and settling into the normalcy of full time career with a side of full time wife, we, the Supper Sisters, are two east coast sisters living in Boston and Philadelphia. As a way to stay connected while living far apart, we take our shared interest of cooking and turn it into a weekly recipe of trial and error.
Monday, May 6, 2013
Muy Bueno Guacamole!
I'm not usually one to toot my own horn, but I do think I know where my strengths lie. And one of those strengths is my guacamole making skills. Maybe not so marketable in the real world, but, hey, I can create one heck of a nosh as Jen previously mentioned. Since Cinco de Mayo just passed and I spent it running 10 miles at the Broad Street Run instead of sipping margaritas, I am postponing my observation of this Mexican themed holiday to doce de mayo (May 12th) and making this delicious dip on this upcoming Saturday for a family party.
Truth time... this is one of those recipes that you have to master with a trial by error approach. A little of this, a little of that, some taste testing in between and your guacamole will end up deliciously individualized to your particular taste. A few things I do add which may set it apart are olive oil and fresh lime juice. I don't know why but the fresh lime juice rather than the prepared kind you get in the plastic lime makes a huge difference for me.
So below is the ingredient list for my guacamole. The directions are simple - just combine them all until you achieve the taste you want and serve with chips. Taste testing throughout is encouraged!
4 Haas avocados - Make sure they are dark in color and soft when squeezed.
1 large tomato
1-2 limes for juicing
1 jalepeno pepper finely diced (optional based on how much heat you want)