Victoria Day weekend, you are a beautiful thing. You brought us birthdays and out-of-town friends, lunch and dinner on umbrella-ed patios, lineups for ice cream, delicious sleep and many glorious eats. We kicked it off with a massive bowl of guacamole, aka Summer Essential #1.
Recipes for guacamole abound, but this is the one I grew up with. Accordingly, nothing’s exact – play around with it based on what you have and what you like. I like it best on Tostitoes, but it’s also awesome on burgers, eggs & toast, tacos – this weekend I ate it on toasted English muffins. I don’t actually have many creative uses for guacamole because we eat it too quickly. My only suggestion: bring friends; dig in.
garlic cloves, minced (1 per avocado)
limes, juiced (1/2 lime per avocado)
tomatoes, chopped (1 small tomato per avocado)
cumin (1/2 tsp per avocado)
cayenne (1 pinch per avocado)
1. Use a fork to mash the avocados smooth in a medium bowl. Add minced garlic, lime juice, chopped tomatoes, cumin, cayenne, and lots of salt & pepper. Adjust seasons to taste.