May 2, 2018 by Nicole Collins
Today, we celebrate Guacamole Wednesday!
Now, I know that this doesn't stick with the whole alliteration theme we've got going on this week, but hear me out.
Do you guys mind if we pretend, just for today, that the “G” is silent in guacamole?
Because, if that was the case, guacamole would be pronounced like “wockamole”. And, then it would work. That's how I've been justifying walking around calling it Wockamole Wednesday...by pretending I can't see the “G”.
Wockamole Wednesday! Wocka wocka wocka!
Fozzy bear, anyone?
Anyway, just smile and nod for me today; and let me have this. For the quick and easy guacamole recipe I'm giving you today, you can throw me this little bone. I think that's more than a fair deal.
But, that's exactly what we're making today...Quick Guacamole!
Truth be told, I wasn't going to share this recipe with you guys. It's so simple and basic. Today was actually going to be Free Space Wednesday...you know, like in bingo.
But, when we were having our outdoor deck party a couple of weekends ago, I brought this guac to go with our margaritas. And, it was a huge hit!
So, I decided in that moment that I was going to share it with you guys.
It's so quick and easy. And, it's only 5 ingredients, including salt (which never gets counted in an ingredient total)! But, it packs a TON of flavor thanks to a little shortcut ingredient: prepared salsa.
We mash a couple of avocados, mix in your favorite salsa, add some minced red onion, give it a squeeze of lime juice, and hit it with a generous pinch of salt. Stir it together with the same fork you mashed the avocado with, and you've got the most amazing guac ever!
The salsa gives us the benefit of having all of the flavors of tomatoes, garlic, cilantro, jalapenos, and more without having to add each ingredient individually. Plus, the red onion adds a nice fresh bite which is what makes this guac so incredible, in my opinion.
Serve it with tortilla chips. Serve it on a burger. Serve it with an egg. Serve it on a spoon. It doesn't matter what you eat this with, as long as you eat it!
Here's a reminder of our Cinco de Mayo week menu, so far!
Salsa Sunday: Strawberry Avocado Salsa
Margarita Monday: Pineapple Coconut Margaritas
Taco Tuesday: Blackened Grilled Salmon Tacos
We've been staying in the tropical flavor zone pretty much all week, and tomorrow is no different. Stay tuned!
So enjoy, and let's eat!
Serves: about 2 cups Print
2 avocados, peeled and pitted
2 tbsp salsa
¼ cup red onion, minced
juice of ½ a lime
generous pinch of salt
In a mixing bowl, mash avocado with a fork to your desired texture. Add salsa, lime juice, and salt. Stir to combine. Serve immediately!
*Guacamole is best served fresh, because avocados get funky when they're in contact with oxygen for too long. You can store leftovers for 2-3 days by storing guac in a glass container and placing a layer of plastic wrap directly on top of the guac before placing the lid on the container. You may have to scrap off the top layer, but it stays bright green below!
*To choose a perfectly ripe avocado, give the avocado a light squeeze with your fingers. You want it to have a little give, but you don't want it to be too soft when you apply a little pressure. Too soft means it's past it's prime. Too hard means it needs a few more days before it's edible. It's the same process and feel as picking the perfect peach. Another trick is to pop off the nubbin at the top of the avocado. If it's still green underneath and the avocado has a slight softness when you squeeze it, the avocado is perfect! If it's brown underneath, move on to another avocado.
*You have control of the spice level of this guac based on what kind of salsa you buy. Use your favorite!