Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Rockin’ Guac

Posted by Caveman Cooking on January 25, 2010


As promised in Freezer Food Fest #10, here is my recipe for some killer guacamole. It doesn’t hurt that I get some phenomenal homegrown avocados, courtesy of the Cave-in-laws!

INGREDIENTS

3-4 Medium Avocados, ripened
1 Medium-Large Roma Tomato
1/4 Cup Sweet Onion, minced
1 Tbsp Garlic, minced
1 Tbsp Cilantro, finely chopped
1/4 Fresh Lime
1/4 tsp World Spice Merchants Ancho Chili Powder
1/4 tsp Tapatio Sauce
Salt & Pepper to taste

RECIPE

First, make sure you enlist the help of a good sous chef. Not only do things go faster, it’s a lot more fun to cook with some one else … especially if it’s your kid!

With a sharp knife, cut avocados in half, lengthwise. Score the avocado into 1/2 inch square sections, being careful not to cut through the skin. Then use a spoon to scoop out the flesh of the avo and place into a medium-large bowl.

Chop tomato and cilantro, mince garlic and onion, and place into the bowl. Add chili powder, Tapatio Sauce, salt, and pepper, as well.
HINT #1: I like to use Garlic Salt instead of regular for this recipe.

Take a fork and begin to mix all the ingredients well. Continue until the avocado starts to smooth a bit, yet leaving some chunks, as well.

Squeeze the juice from the lime section onto mixture and mix in well.

At this point taste the guac and adjust seasonings as needed. Place into bowl and serve immediately, or cover air-tight and refrigerate until needed (not more than 4 hours for freshest flavor and color)
HINT #2: Reserve one avocado pit and place into center of completed and plated guacamole. It not only looks kind of cool, but it also helps it from turning color too soon. No one likes guac that isn’t green!

RECIPE UPDATE: Lately, I have taken to switching out the chili powder and Tapatio Sauce for a small jalapeño pepper (veined, seeded, and minced), and a 1/4 teaspoon of cayenne pepper. It really takes this already rockin’ recipe to the next level!

Prep Time = 15 minutes
Cook Time = n/a
Serves 4-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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26 Responses to “Rockin’ Guac”

  1. Cavewoman said

    Yikes, what is going on with our girls hair honey??!!

    That guac was amazing, you two make a great team. 🙂

  2. You are right about the guac going good with the baja tacos, and the sous chef is adorable!

  3. MaryMoh said

    Your girl looks very adorable. She must be seriously concentrating on her job! You are sure training her well. I always love to have kids around to help. This guacamole looks very delicious.

  4. boredcook said

    I’m jealous on two counts.

    1. That you have such easy access to avocados.
    2. Your daughters hair.

    She is adorable! And I would pay for that hair. (The Cavewoman will understand this…being a woman and all). Your daughter is going to grow up hating her hair, wanting pin straight hair and probably flat ironing it to get it that way. Never knowing that those of us (myself) with pin straight hair, would pay money for her gorgeous locks! Too cute!

    As for the guacamole. Love it. I could eat bowl fulls of the stuff. You are making me long for summer, sitting out on my deck with some chips, guacamole and an ice cold Heineken.

  5. sweetlife said

    love guac, any way any form–hugs to your daughter–too cute!! love the hair!!

  6. Shirley said

    I love the thought of kids in the kitchen! And this is one gorgeous kid! Good going Caveman.

  7. Can I just say, “Yum-O”? oh, it felt good to say that 🙂

    Since you are using homegrown avocadoes, would you like to enter this post in our Grow Your Own roundup this month? Full Details at

    http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html

  8. Your guacamole looks fantastic! I especially love the addition of ancho chile powder. And your sous-chef is adorable!

  9. Theres just about nothing better than a good guac. I’ll have to look for that spice next time I’m at world market. Your sous chef is just adorable.

    • Thanks, Leaann! Though, you can’t get that spice blend at World Market. I get it from World Spice Merchants located in Seattle, WA. Since I live about 2000 miles away, I order via their website (the link is on the right under “Food Sites”). They do business the old fashioned way … no credit cards, just an invoice included with your order payable upon receipt.

  10. foododelmundo said

    More photos of cute kid with crazy hair please!
    AND
    DO you know how lucky you are to get FREE avocados!?
    Right now they’re $0.79/each (very small) in my neck of the woods and I’m feeling lucky.
    ~Mary

    • Mary, I’m actually luckier to have that particular sous chef! 😉 But, yes, I do realize my fortunate situation with my in-law’s avos. Especially in light of the fact that we probably only got about 4 or five avos all year, last year. This year, it’s a bumper crop! 🙂

    • Cavewoman said

      Mary, I hate to rub it in, but we just got another HUGE bag tonight!! 🙂

  11. She’s gorgeous!!! Nothing better than pint sized helpers in the kitchen!!!!
    Love her look of concentration 🙂

  12. […] tender, and delicious Pulled Pork. One option is to heat up some corn tortillas, whip up some Rockin’ Guac, and make some Tacos al Pastor. You can also steam up some rice and pour ladles of this marinated, […]

  13. […] Southern California’s Caveman Cooking received some homegrown avocadoes from the Cave-in-laws, which he (with the able assistance of his cave-kid) turned into a delicious Rockin Guac. […]

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