The Perfect Guacamole

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Several years back, I watched a girl I worked with at school cut an avocado in half and proceed to eat the entire thing with a spoon for lunch. I thought it was so unusual and truly bizarre. In fact, I still talk about it to this day. However, in recent times, I have become so obsessed with avocados myself, that when I talk about the weird-girl lunch-incident these days, I’m saying something like, “I can’t believe I turned into one of weird girls who eat avocados plain with a spoon.”

The whole avocado infatuation started when I realized that I had finally perfected my guacamole recipe. I had refined the avocado-to-onion-to-tomato ratio, and gotten the spices just right. Furthermore, I had begun to realize that guacamole tastes good on just about everything. Obviously, guac with Mexican food was a given. But guac on toast? Guac in omelettes? It was as if I had been living under a guac-less rock my whole life.

Please do yourself a favor and whip up a batch of this stuff like, now. It’s creamy and limey, with just the right amount of heat. It goes great with chips, on burgers, and obviously by itself out of the bowl with a spoon. Just in time for Taco Tuesday, I present to you, The Perfect Guacamole.

[yumprint-recipe id=’4′]

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