I’m really not that good at cooking. I do like baking and making simple dishes. I love guacamole – so, making a guacamole was something I knew I could do. It’s really easy to make. Roast the tomatillos, chopped onions and garlic for 25-30 minutes.
It’s a great snack having the guacamole with tortilla chips or vegetables if you want to make it healthier. I made this batch when our friends Noelle and Chris were coming over to our friend Michael’s house to go swimming.
I chop up the avocado and get the lime juice from the limes (since it takes some arm strength and time) while I’m waiting for the roasted vegetables. I always think of my former singing teacher Glenn when I use this juicer. His neighbor was moving and giving away stuff, so I grabbed a colander and this juicer. They’ve both been used a lot. Thanks, Glenn!
Once the vegetables are done you mash up the garlic and then add the rest of the ingredients and continue mashing until it’s well blended.
That makes a great salsa, but it’s time to make it into a guacamole. Take the salsa and add the juice from the lime, avocados and salt.
Mash everything together and voilà it’s guacamole!
I got this recipe when Ivan and I went to the Salsa and Salsa class in Cozumel. First we learned how to make seven salsas and two margaritas. Next, you are taught how to dance salsa. After drinking the unlimited margaritas, we were getting drunk, so trying out the dance moves was quite amusing. Salsa is already hard to learn, so we were just laughing and trying and I’m sure we weren’t doing it right. It was a fun class but, it wasn’t busy because it was raining that day and lots of people cancelled. I’m sure it would have been even more fun with a group of people trying to learn salsa moves after a day of drinking margaritas.
First you make the Tangy Salsa Verde which is actually a really tasty salsa.
Tangy Salsa Verde
- 1-3 cloves of roasted garlic
- 1/4 white onion chopped and roasted
- 1/2 – 1 Serrano chiles (remove seeds for milder salsa)
- 4 roasted tomatillos
- Pinch of cilantro
- A few drops of lime juice
- Salt to taste
I take out the pits of the tomatillos at the top. Chop up your onion. I always use more onions and garlic since I love onions and garlic. Place chopped onions, tomatillos and garlic cloves on a baking tray and cover with olive oil. Roast it for 25-30 minutes at 350 degrees.
Grind the garlic in the molcajete. I don’t have a molcajete, so I used a wooden spoon. Taste the chiles and see if they’re spicy. I’ve made a batch where it wasn’t that spicy. You never know how spicy the chiles are until you try it. Add the chiles, onions, tomatillos and a pinch of cilantro, salt and a few drops of lime juice. Continue mashing the ingredients until well blended. I used a masher to mash everything since the wooden spoon was taking too long and not really doing much. This makes 1/2 cup of salsa.
- 1/2 cup of Tangy Salsa Verde
- Juice from 1 – 2 limes
- 2 ripe avocados
- Salt to taste
Use your molcajete (or masher in my case) to blend all the ingredients until smooth. I always add a little lime juice and see how it tastes and add more if it needs it. I usually don’t use as much as the recipe says. Sometimes, I add more chiles at the end if it’s not as spicy as I’d like. It’s all up to you, but add things slowly so you don’t add too much and then it’s too spicy or too lemony.
You can always make this recipe without the chiles if you don’t like spicy and it still tastes good. I love the spiciness. Even when it’s a little too spicy for me, I still eat it because the guacamole is delicious and addicting.
I know you’re going to love this guacamole! Everybody eats it all up when I make it. Would love to see the pictures of the guacamole you’ve made from this recipe. Post pictures in the comments.