This guacamole is perfect for any time of year. I make tons (literally) of guacamole all summer long, when the tomatoes are ripe and fresh. But in the winter, when farm fresh vegetables are harder to come by, guacamole is still perfect. I am always grateful for all the good nutrients my kids receive when they polish off a large bowl of home-made guacamole. Sometimes they eat “guac and chips” for dinner!
This is the quintessential kids “cooking class” food. Guacamole is easy to make and fun to eat. And kids can basically make it all by themselves. Diced avocado, tomatoes, and onions coupled with minced garlic, fresh lime juice and a few dashes of Tobasco sauce is all it takes to whip up a bowl of fresh guacamole. Cilantro is a delicious added bonus. You can also make your own chips! I love this recipe from Simply Recipes
6 ripe avocados (they should just lightly yield to the pressure of your fingers), diced
1 large beefsteak tomato, seeded and small diced
¼ sweet Vidalia onion (yellow, brown, or red onions work well too), small diced
1 clove garlic, minced (I like to use a microplane)
Juice from 2 limes (I love it limey)
5-6 dashed of kosher salt (keep tasting until you reach the level of spice that you enjoy. You can also use jalapeno pepper.)
1-teaspoon kosher salt (taste the guacamole with a chip before adding more salt)
Add all the ingredients to a medium sized bowl. Using 2 butter knifes, “cut” the ingredients together with a criss-cross motion. Taste the seasoning and adjust as needed. If not eating immediately, put plastic wrap pressed on top of the guacamole to make sure no air gets in (this will help prevent it from getting too brown). Some people like to keep the avocado pits in the guacamole to prevent browning. You can also add a few tablespoons of salsa to thinly cover the very top and mix it in when you are ready to serve it.