Holy Guacamole

As promised, I’m posting the guacamole recipe I used for the chicken fajitas, and I’ve come to the conclusion that knowing how to make guacamole is one thing every apron should know. Not only are chips and guacamole a great appetizer if you have guests, but guacamole also prohibits me from overloading on cheese and sour cream on mexican dinner night by adding flavor without too many calories.

Total Cost: $7

Ingredients:

• 1/2 of a white onion
• 1 tomato
• 2 avocados
• Salt & pepper
• Garlic powder

Tools:

• Serrated knife
• Cutting board

Step 1: I cut the avocado lengthwise until I hit middle seed, then rotated the avocado holding the knife in the same place to cut all around it.

Step 2: I pulled the two halves apart.

Step 3: Using a serrated knife, I cut into the seed… Just enough to get a good grip on it.

Step 4: Then pulled the seed out! It’s a really good way to get rid of the seed without making a mess.

Step 5: I sliced each half into cubes

Step 6: Spooned it into a cup (all of our bowls were dirty… typical)

Step 7: Diced the tomato and added it…

Step 8: Diced the onion and added it next… And then cleaned a bowl to transfer the mixture to because I realized the cup wasn’t going to be big enough.

Step 9: I added a few pinches of salt, pepper, and garlic powder, and mixed it all up with a spoon, mashing it all together.

I had no idea how easy it could be to make guacamole. After having done it once, I now want to make it for everything! It’s so good I could eat it with a spoon, but we used it this time for chicken fajitas.

What’s your favorite thing to add guacamole to?