Hola, Mis Frugalistas! I mentioned on twitter last week that I have a mean guacamole recipe that I use. I’m addicted to guacamole because avocados are good for your skin and guacamole is great with margaritas, a Frugalista’s dream. So, in honor of Cinco de Mayo, I wanted to post it for my pretties!
Guacamole with Red Pepper
4 avocados, halved and pitted
Grated zest and juice of 1 1/2 limes
4 slices red onion, diced
1 jalapeno, finely diced
1/4 cup minced cilantro leaves
Salt and pepper to taste (I use garlic salt for a little edge)
1/2 red bell pepper, finely diced
Scrape avocados into a bowl. Add lime zest and juice and mash with a spoon or fork until chunky or smooth-whichever you prefer. Stir in the onion, jalapeno, cilantro, and a good pinch of salt and pepper to taste. Fold in the red pepper. Serve with your favorite chips and wedges of bell peppers.
Serves 8. Per serving: 160 calories, 11g carbs, 2g protein, 13g fat, no cholesterol.
Happy Cinco de Mayo!
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This sounds great, but I must say, I, too, have a mean guacamole recipe. It’s inherent in my Los Angeles roots …. I think we need a guacamole Frugalista showdown! (But I bet your ingredients are cheaper than mine since you are the Frugalista queen!)
Ok … so maybe I should post MY recipe. I’m more of “a lil bit of this, a lil bit of that” kinda girl (I never mastered measuring and math – I’m a writer) but here goes:
FlavorFULL Guacomole
ripe avocados (# depends on how much leftover guac you want) – i’ve noticed they’re quite expensive here on the east coast – at least in the DMV (DC, MD. VA)
minced cilantro (the more, the better – very cheap in cali, but not here!)
white, red or brown onion (half, usually)
finely chopped/minced fresh garlic (about two pods)
diced tomato (half or so) (if no tomato, a lil bit of jarred salsa)
fresh lemon and or lime juice or an acid … like balsamic vinegar (or use both!)
salt (to taste)
white or black pepper
red pepper or cayenne (just a quick dash)
Prepare: mash avocados with hand (my preference for authenticity) or put them in food processor for more creamy, store-bought look. Fold all other ingredients in with a fork and enjoy. (If leftover guac gets brown, squeeze more lemon and stir)
I like to serve with homemade tortilla chips (cut corn tortillas in four triangles; drop triangles in preheated pan with olive or any other oil’ lightly salt while tortillas cooking; turn over in about 30 to 60 seconds and cook on other side. when brown and semi hard to touch remove from pan and place on paper towel)
ENJOY!
Sounds great! I love guacamole. We make it all the time when we have tacos, quesadillas, etc.
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