It’s Taco Tuesday! I actually made a Mexican recipe for this special day. OK, it wasn’t a meal but it counts, right? This was a special request from the baby girl. We both have an immense love for chunky guac so it was an easy request to fill.
I’ll admit, I always loathed avocados until a few years ago when I visited Peru. I had tried them several times but the taste and texture just did not appeal to me. On this trip, someone told me I needed to try Peruvian avocados. I finally relented and I am SO glad I did! They were amazing! They are much better than the avocados we have in the States and I look forward to them each year I return to Peru. However, I have learned to love our avocados almost as much and we have them often. Whether it’s on avocado toast, in salads, or just sliced with a squeeze of lime, they are delicious!
My experience with guacamole was similar. The first time I tried smooth guacamole, I was not impressed. I still do not like it, but a friend made chunky guacamole and it quickly became a favorite.
This recipe is so simple to make. Chop and stir…that’s it! This is the base I start with. After tasting, I add more of what I think it needs.
CHOOSING AN AVOCADO
The hardest part of this recipe is choosing the perfect avocado. At our stores, they are either too hard or too soft. You want to choose one that just “gives” slightly when pressed. If all that is available are hard ones, leave them sitting on the counter for a day or two, but watch it closely because they go bad very fast. This was my daughter’s Facebook post a few days ago:
Man, I forgot my avocados were gonna be ripe at 4:37 pm.
If you buy one that is too soft, the flesh of the avocado will have brown spots and you don’t want that.
- 3 avocados chopped
- 1 tomato chopped
- 1/4 cup red onion diced
- 1/4 cup fresh cilantro chopped
- 1 jalapeno pepper diced
- 1 lime juice of
- salt and pepper to taste
- In a medium bowl, combine all ingredients.
- Adjust ingredients to your preferences.
- Serve with tortilla chips and enjoy!