Mom’s Guacamole, plus Spicy Tortilla Crisps
There are far too many wonderful things about going home to mention all of them in this post… Most of all, of course, I love being able to spend time with my family and friends.
I also love the weather – the sunshine and hot weather in the summer, and the sunshine and snow in the winter, I love all of the outdoor activities we do – swimming, fishing, skiing, snowshoeing, I love being able to watch American sports on tv, I love all of the amazing deals when shopping for clothes, I love how friendly people are, and I love many, many more things about being home.
However, if I had to put things in order, after seeing family and friends, the second best thing about being home is, without a doubt, my mom’s cooking. My grandma is a wonderful cook, my mom is a wonderful cook, and my interest in food and cooking definitely comes from growing up watching my mom cook, and being surrounded by fresh, healthy, interesting, delicious food at all times.
Now, my mom is one of those incredible cooks who doesn’t measure very many things. She just knows how much of each ingredient to put in, and how much will taste the best. Therefore, the measurements in this recipe are approximate, and this recipe is very adjustable to suit your own tastes. However, I have tried to replicate my mom’s guacamole and estimate the measurements so that you can try one of my favorite foods in the world – just in time for the Super Bowl (which will be on at 10:30pm here in England)!
Serves: This probably should serve about six people, but it is so delicious that I honestly could eat half of it myself.
2 ripe avocados, without pits or peels
several ripe cherry/grape tomatoes, chopped
fresh cilantro (called coriander in the UK) – approximately 2-3 tbsp, chopped
salsa – approximately 1 tbsp
lime juice – approximately 1/3 to 1/2 of a lime
chilli powder, garlic powder, and salt, to taste (I used approximately 1/4 tsp of each)
Cut each avocado in half the long way (i.e., start cutting at the top where the avocado would have attached to the tree), then when you have cut all the way around, and up to the pit, hold the two sides of the avocado so that when you twist gently, the halves will separate.
Set the pits aside (but keep at least one of them), and scoop out the flesh of the avocados into a bowl. Mash until the avocado has reached your desired consistency, then add the other ingredients, and stir.
This guacamole is delicious with tortilla chips of all sorts, on sandwiches, with tacos, fajitas, or nachos, and I have now discovered that it is also delicious with puff pastry poppers. I think it’s good with pretty much everything.
Therefore, it was no big surprise that it was really good with these spicy tortilla crisps, but I think it makes the dish a bit more fun, and it adds some extra spice.
Spicy Tortilla Crisps
Spicy Tortilla Crisps
These are made actually exactly like the Easy, Un-Cheesy Italian Pizza Bites I posted yesterday, so you can look at how to make them there, except that I used a very small amount of olive oil in place of the tomato paste, and I used less of the Italian seasoning.
You can garnish with lime slices, coriander, and a very small sprinkle of chilli powder if you like, in order to dress up this green appetizer.
And, although this dip is best made immediately before eating, if you need to store it for a few hours, then placing an avocado pit in the bowl while you store it will help the guacamole to keep its green color rather than turning brown. I have no idea why this helps, but it does.
Thanks for the recipe, Mom! Wish we could be there to watch the big game with all of you (and eat your amazing food) on Sunday. 🙂
IBS Note: Avocados are high in healthy fats, and they are also a source of soluble fiber (good for IBS). If your stomach is really sensitive to high fat foods, then you may want to eat this in moderation, but I have never had any problems with homemade guacamole.