I looked in my refrigerator yesterday and freaked out over all the container-filled left over foods. Usually that’s a good thing right? Most people probably wouldn’t get stressed out over left overs. In fact, most people probably think it’s a good thing to have left overs. But I have a fear of left over foods. It all started when I moved away for Pharmacy school. My parents would come visit me in San Francisco and would stock my refrigerator with good ol’ Mom’s home cooking. It was truly a great and generous thing that they did. I think they thought I was starving and/or didn’t have enough time to cook for my own. Little did they know that I gained a lot of weight partying, and eating. Anyhow, after they went back home, I would freak out about all the foods that I would have to eat before it spoiled. I grew tired of left overs after 3-4 days of straight left overs. It wasn’t even an enjoyment. It was just a process of shoveling food down my mouth for lunch and dinner. And trust me, I LOOOOOOOOVE my parents’ cooking! I also hate wasting food period. Wow. I just went off on a tangent.
I had a lot of cilantro from over the weekend that I didn’t know what to do with. I also had a lot of limes, tomatoes, and avocados hanging out on my kitchen counter waiting to be hacked up for my weekly sandwich wraps for work. But the avocados and tomatoes were getting just a little ripe, and I knew I wouldn’t eat the tomatoes because I hate mushy tomatoes. It’s true. The texture is just gross. Luckily, I found half of a red onion in a tupperware container in the refrigerator, and decided to make guacamole… the perfect way to NOT waste these ingredients!
Just a side note, do you remember how expensive avocados were about a decade ago or more? I was just reminiscing recently how expensive some fruit and vegetable items were and how difficult they were to find at times. I used to beg my parents to spend some money to buy me two or three avocados for $4 per avocado just so that I could make guacamole. I’d maybe get to taste half an avocado once or twice a year. But now that the prices have come down significantly, I can make guacamole any time and any day of the year. There’s always an abundance of avocados no matter what grocery store you shop at now. It’s absolutely wonderful and convenient.
So getting back to my original post, I love my guacamole extra lime-y. And spicy, and chunky, and cilantro-y. It’s the only way to eat guacamole. No garlic, no cumin. Just love.
2 roma tomatoes, seeded and diced
1/2 red onion, minced or finely diced (about 1/2 cup)
1/3 cup cilantro, chopped
3 limes, juiced
2 jalapenos, minced (remove the seeds and pith if you don’t like it spicy)
1 teaspoon salt
Cut avocados in half, and remove seed. Scoop out avacado from the peel, put in a mixing bowl.
Using a fork or potato masher, mash the avocado, while leaving it chunky. Add the chopped red onion, cilantro, tomato, and salt. Mix together. Next add half of the lime juice, mix well, and adjust to your likings. I like a really lime-y guacamole, so three limes is perfect.
Chili peppers vary individually in their hotness, even with the seeds and pith removed. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Enjoy immediately with your favorite tortilla chips. I cut and baked my organic corn tortillas at 400 degrees in a small toaster oven for a few minutes, and they turned out perfectly.
Makes 4 to 6 servings.