This post brought to you by Avocados from Mexico. All opinions are 100% mine.
If you have been reading For the Mommas for awhile, you know how I love my Guacamole. Of course, I think my Guacamole is the best. (ok, well Mystery Husband’s Guacamole). Well we all know that Guacamole is the perfect party food (or who says Guacamole isn’t a breakfast food – I would beg to differ).
I love a good Guacamole made with Avocados from Mexico. The best Guacamole I ever had was in Acapulco. Seriously, I could live off of it. So I took the Guac Star Style Quiz on the Avocados from Mexico Facebook page and surprise, surprise, I am a Guac Snob! Imagine that.
Since I am a Guacamole Connoisseur, I was excited to enter the Guac Rocks Sweepstakes on Facebook. If you make a mean Guacamole, you can enter to win some great prizes. It’s easy to play!
To enter, just fill out the entry form and tell them the secret ingredient that makes ur Guacamole Rock. It’s that easy!
You could win one of these great prizes:
(2) Grand Prizes – Two “Fly Away” tickets for a special getaway that’s sure to rock! ($1,500 value)
(3) First Place Prizes- $100 in free groceries to help stock up for your next party!
(80) Second Place Prizes – $20 coupon good for Avocados from Mexico, the secret ingredient that makes ur Guac Rock!
Only persons residing in the 50 United States (excluding Rhode Island) who are at least 18 years of age can enter. You can enter throughFebruary 6, 2011 at 11:59 am PST.
Now, just in case you don’t make Guacamole, I am going to share my recipe with you!
First – keep in mind that I don’t measure when I cook – so you should taste along the way and adjust the recipe to your liking for spices.
Ingredients
- (3) ripe Avocados from Mexico (the avocados should be soft to the touch when you press them)
- (2) Plum Tomatoes
- (1) Small Red Onion – Diced
- 1 tablespoon Cumin
- 1 small handful of chopped fresh Cilantro
- 1-2 fresh Garlic Cloves (depending how much garlic taste you like)
- 2 teaspoons of Lime Juice
- salt, pepper to taste
Directions
1. Cut avocados in half – scoop avocado out.
2. Quarter tomatoes and scoop out seeds. Dice tomatoes. (make sure you scoop out the “watery” part of the tomato.)
3. Dice onion. (you may want to mince this if you don’t like chunky onions)
4. Press or mince Garlic. (you want it really fine)
5. Put everything in mixing bowl. Use a potato masher or fork to press and mix the mixture. If you like your guacamole chunky, mix and press less. If you like it more smooth, press more to make it smooth.
6. Cover with saran wrap (directly against guacamole to push all the air out).
7. Let sit on counter or in refrigerator for a minimum of one hour.
Wendy McBride says
sounds good except I would never put a Tablespoon of Cumin in anything..even a teaspoon would be pretty strong.Was that a mistake?
wendym
Shannon says
@Wendy McBride,
No a tablespoon of cumin. You have to like cumin and we do. It has a real strong smokey flavor that is definitely cut by the guacamole.
linda says
I can relate!! I CRAVE guacomole and avocados in general. I swear I could just scoop out an avocado and eat it plain. I’ll slice them up and put them in salads, on my sandwiches, etc. I always use a package mix with fresh avocados to make mine but I can’t wait to try your recipe. Thanks for sharing!!!
Valerie says
LOL – your frequent posts about quacamole always make me smile because I am such a quac freak too. I like it on my eggs in the morning, on my sandwich at lunch and on any meat at dinner. Generally I’m a purist (no tomatoes), but if I’m in a hurry, I will make my quac by mixing Sam’s Club’s fresh salsa in the plastic bottle (it’s called Italian Rose, I think) with mashed avocados. The salsa has all the ingredients you listed above, already chopped and ready to go.
Shannon says
@Valerie,
he he purist. . I will have to give this a whirl for quick fix!
Debby says
I am glad to see I am not the only one that doesn’t measure when they cook! Love it!!!
Shannon says
@Debby,
never debby.. I mean never!
autum says
Did yours turn color even with the lemon juice? I’ve made one from scratch, my own recipe, and it turned on me, but it was still tasty.
Shannon says
@autum,
after a few days yes, but if you make it really air tight, it stays green.
Sunny says
@autum, Try putting a layer of plastic wrap right on top of the guacamole. We find that helps.