There is just something about Mexican food. Ask me if I’m in the mood for Mexican, my answer will always be “Yes!” Love, love, love it. And where would Mexican food be without the avocado?
I did not grow up in California, and my introduction to avocados was not pleasant. (This was back in the day when produce from California took weeks to arrive! Can you say bruised and stringy?) When we first got married my husband–a California native–told me that it was not a salad unless there was an avocado in it. Now I am a complete convert! Avocados are in my shopping cart every week, without fail. There are so many delicious things you can do with an avocado, and one of the simplest is gucamole.
When I first started making gucamole, I thought it had to be this complicated thing with secret ingredients. But have you watched the waiters in Mexican restaurants make it right at your table? Simple, simple, simple.
They’re here! Lassen’s Organic Tortilla Chips in White or Blue Corn!
So in honor of the launch of the new Lassen’s Tortilla Chips (Organic, in white or blue, only $1.99!) here is the best way (in my humble opinion!) to make gucamole. And just for fun I’ll include my Pico de Gallo recipe, since I’m in such a generous mood!
At its most basic (and it’s delicious just like this!) you’ll need:
- Ripe Avocados–peeled, pitted, mashed
- Lime Juice (fresh squeezed, if possible)
- Green Onions, chopped fine (about 2 tsp per avocado)
- Tomatoes, choppped small (about 1 TBSP per avocado)
- Cilantro, chopped (about 1 TBSP per avocado)
- Jalepeno Peppers, chopped small (depends on your desire for heat–but about 1/2 tsp per avocado)
Pico de Gallo Salsa
- 6-8 Roma tomatoes, chopped
- 1 small white Onion, chopped
- 1-2 Jalepeno Peppers–chopped and added to taste
- 1/2 bunch Cilantro–chopped
- Lime Juice–from 1-2 limes
- Salt to taste