Mark and I discovered a shared love of homemade guacamole shortly after we met, thanks to my good friend, Sarah Kahler, a guacamole-maker extraordinaire. Not only is it easy to find the ingredients all summer long in grocery stores, cilantro is also a simple thing to grow on the porch, so we like to grow what we can. Recently, while making pureed fruit and veggie cubes for Dane, we thought we might try doing a batch of guac for ourselves. We couldn't eat it all, so we tried freezing it. Amazing! Frozen into ice cube trays, we're able to defrost them for a couple seconds and bam! guac for a taco. So easy. That's my kind of snack:)
Mark and Larissa's Mostly Homemade Guacamole
4 avocados (we've liked the Haas variety)
2 tomatoes (medium, on-the-vine, or home grown)
1/2 bunch cilantro (we like a LOT of cilantro, add based on your taste preference)
2 tbs. lime juice
1/2 cup store bought salsa (it's so much easier than seasoning separately)
salt and pepper to taste
We seed and mash the avocados to a slightly chunky texture, cut the tomatoes to 1/2 inch cubes, or smaller for Dane. Dice the cilantro finely, add the lime juice, s & p, and stir. Voila! Delicious on grilled chicken tacos, with chips, or really even just by the spoonful if you're Mark:)
While it's not quite the same as fresh, when Dane's had a rough day and we haven't had time to get to the store, it makes for a great summer dinner fast.
