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Kick Off Baseball Season Right With Some Awesome Guacamole


Baseball season is starting up this week and you’re going to need to serve something awesome to your friends when they come over to watch the game. Look no further than this awesome guac recipe. Sometimes I think about the first guy to eat a certain food. Way back in hunter-gather times, some dude or girl looked at a certain fruit, vegetable, or animal and said, “I’m going to put that in my mouth.” This is true of the avocado. You look at this black thing shaped like a testicle, that’s full of green stuff, and has a seed the size of a ping-pong ball in it. Not an appetizing look. But once that ancient adventurer tasted the avocado, he was hooked. There is nothing more refreshing and tasty on a hot day than an avocado. The fruit meets its apotheosis in guacamole. Personally, I can eat guacamole every day. It’s the perfect food. The avocado provides “good fats” and some protein. You add the tomatoes (good for prostate health, gents), onions, cilantro, and carbohydrate chips, and you have yourself a balanced meal.

Guacamole

3 Ripe avocados. They should be black and squishy, but still have some resistance.

1/2 Onion chopped into small cubes. I like using red onions for the color. It makes it pertyful.

1 Tomato chopped into small cubes.

1 Bunch of cilantro. If you are one of those unfortunate souls that is genetically incapable of liking cilantro, don’t use it.

1/3 Tsp of Cumin, king of spices.

1/3 Tsp of chili or cayenne powder. This recipe is pretty mild, so you can add more if you want to make it spicier.

3 Limes, sqeeeeezed.

1 Clove of garlic, minced.

Peel and pit the avocados. If any of the flesh is brown, don’t use those parts. Add the onion, tomato, cilantro, cumin, chili powder, lime juice, and garlic. Mash it all up with a potato masher or whatever squishing device you have. Try to get out most, but not all of the lumps. Now, the important thing to remember is that when avocados are exposed to air, they start to turn brown. Make the guacamole not long before you are going to serve it. Cover the bowl with plastic wrap tightly and put it in the fridge. I’ve found that if you push the wrap down so that it is touching the guacamole and then seal the bowl it stays fresher. Serve with tortilla chips. Try some blue corn chips for a nice color combo.

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