Skip to main content

Holy Guacamole

Nothing beats fresh, homemade guacamole. I greatly prefer my recipe to any restaurant version- I simply cannot eat cilantro. I am one of those people who eat cilantro and taste soap. It’s the only thing I cannot eat and enjoy. It means that I either become that annoying customer in a restaurant making a special request, or I grin and bear eating my dish and tasting Dawn. Eating out a Mexican restaurants (and many south-east asian restaurants) can be fraught with the perils of the soapy green-leafed devil.

Happily, this is where being a home cook benefits me. I make my own guacamole, but I leave the cilantro out. Instead, I use scallions, and sometimes I add parsley for extra green freshness. I also like to add tomato to my guacamole for extra color (this time my heirloom tomato was yellow). I do use a small jalapeño, but since I have a low tolerance for Scoville units, I remove the seeds. 

In your kitchen, add cilantro if you love it, and keep the seeds if you desire a greater spicy kick. Whatever you do, be sure to have our favorite tortilla chip at the ready! 

3 ripe Hass avocados
1/2 red onion, diced
1 medium heirloom tomato, diced
1 small jalapeño, minced 
juice of half a lime
3 scallions, sliced
2 cloves of garlic, minced
salt and pepper
minced cilantro (if desired)


Mash 2 avocados in a large bowl with a potato masher until almost smooth. Fold in the onion, tomato, jalapeño, scallions and garlic. Add in the third avocado, and barely mash it, leaving medium-to-large sized chucks. Add the lime juice, salt, pepper and cilantro (if using). Attack the dip with chips!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of