Guys I am in a cooking funk. Yes it happens to me too. Not often, but still. I am not in the mood for anything in particular and for whatever reason the idea of cooking much is just blah. Enter Alex and her current obsession with all things avocado.
It just came to me, Alex ought to be able to make guacamole, right? The measurements are hardly precise, and the ingredients are just thrown in a bowl and mashed together. I slice up the mangoes and avocados, and Alex does pretty much everything else. And then everyone can just eat chips and guacamole every night for dinner! OK that last only happened one night, but we have also had guacamole with grilled chicken, and that was pretty darn tasty as well. We seriously have made this guacamole 3 times in the past 8 days and nobody is sick of it yet. (Of course when <if?> we do get sick of it, I have a myriad of other guacamole recipes pinned for her to try, so stay tuned.)
This recipe was inspired by this guacamole recipe at eat live run. As yummy as that recipe looks, anything seriously hot was not going to work for my kids, and Alex immediately nixed the bacon. Plus, the bacon might have interfered with my plan of delegating dinner duty to my daughter! Alex does not love cilantro, so we did not use any, although I did choose to garnish with it and I would not hesitate to add it if you feel like it. Ultimately, this is a combination of flavors that you cannot go wrong with.
- 2 T sour cream
- 2 T prepared fresh salsa, such as those made by Garden Fresh Gourmet
- 1 t salt, to taste
- juice of 1 juicy lime, plus more to taste
- ½-1 t chipotle powder, to taste
- 4 avocados, diced
- 2 mangoes, diced
- 2 T chopped cilantro, optional
- Mix the first 5 ingredients first. This is important to ensure you have a “bath” of acid waiting for the mango and especially avocado, to prevent browning. Add the avocado and mango, and mash as much as desired (I preferred it quite mashed, but it is more attractive with chunks of mango and avocado visible). Although all ingredients are to taste, it is especially important you taste for salt and lime juice before serving.
- If you are not serving right away (and it is best to make guacamole the day of serving), slice a lemon or lime thinly and layer it over the guacamole before covering with an airtight seal.