One time I told a person I was dating I didn’t like Chinese food. He responded by saying he didn’t like Mexican food. Then he said we would never eat Chinese or Mexican food together. That should have been my first sign that relationship was going to tank. When I met Kris I told him I didn’t like Chinese food and he said, “That’s ridiculous.” Then he promptly took me to this hole in the wall dumpy Chinese “restaurant” by his house called Fast Food Chinese, ordered for me and said, “You’ll love it.” And I did.
And then I gained 20 lbs.
Thank God for Kris. Extra bonus: Kris loves Mexican food. And so do I. We could eat it every day of the week and never grow tired of it. Why did I ever say I would give it up? What a lie! I couldn’t give it up. Tacos, enchiladas, fajita salads, and… GUACAMOLE!!! I would marry guacamole if I could. It’s that good.
So because I love you all so much and want to bless you today, here is the best guacamole recipe I have ever made (crafted by the one and only Alton Brown, Food Network extraordinaire).
PS. We usually make ours without the cilantro, but to each his/her own. PPS. Alton Brown also has a phenomenal baked brown rice recipe. PPPS. Out of 739 reviews it has 5 stars! PPPPS. I totally just got sidetracked and started reading reviews. Hate to break it to you Mehvish, Brittany, and Joe, but you people are totally wrong. This recipe rocks! What is wrong with you?!? I LOVE YOU ALTON!
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced (or for extra spicy, leave seeds in!)
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.