- 2 Avocados (they should be a bit soft, just so you can press into them an leave a slight dent, but not mushy)
- 1 clove of garlic
- 1 tsb salt
- 1 small tomato (seeds and juice removed) diced
- 1 wedge lime juice
- 2 Tbs. chopped onion (red or yellow)
- 1/4 jalapeno (with half of the seeds removed, or more removed if you like more mild guac) chopped
- 3 Tbs. chopped cilantro
Mix the garlic, salt, onion, cilantro, jalapeno, lime juice, and tomato in a medium-size bowl. Then slice your avocados length-wise, and remove the pit (keep one if you will not be serving the guac right away- you shouldn't wait more than 6 hours or so to serve guac once it's made, but placing one of the reserved pits in the prepared guac will help keep it from turning brown). Then scrape out the flesh of the avocado into the other ingredients and mash with a fork and incorporate well with other ingredients. Trust me, this will taste way better than any batch made with one of the seasoning packets! Serve with tortilla chips and flour tortillas. Guac is also great on top of a burger!
I used my own glass pedestal bowl, and I bought fake greens and preserved moss at Michael's and used them to line the bowl and to add a giant flash of green. Then I bought 5 orchid plants (from Kroger, mind you, so they were relatively inexpensive) and a bunch of fake curly willows. Where the orchids came clipped to ugly blue posts, I swapped out the posts for the curly willows as I planted the orchids to give them the stability they need to stand up. So I'm at peace now with the large centerpiece I have to dress up our kitchen island- and it should last me a long time, which will make it cost-effective in the long run (again, provided I don't kill the orchids). P.S....learned a very cool trick about how to keep the orchids alive- they need very little water- 3 ice cubes, once a week will do it!
- 4 lbs of Roma tomatoes
- 1/3 cup olive oil
- 4 cloves of fresh garlic, minced
- 3 sprigs of fresh rosemary, finely chopped (you can use dried rosemary too- sub 2 tsps)
- sea salt (or regular salt)
- 1 tsp crushed red pepper
- Garlic or seasoned croutons
- Shredded or grated Parmesan cheese
What you need to do:
This first part is the hardest, and the only time consuming part of the whole deal- you need to cut the tomatoes in half, length-wise, and pull out the seeds and juice and discard. Throw the tomatoes, garlic, olive oil, rosemary, a few pinches of seasalt, and red pepper in a bowl and toss together so that the tomatoes are well-coated with the seasonings. Let marinate for about 20 minutes. Then lay the tomatoes (cut open side up) on a rimmed baking sheet. Drizzle remaining oil mixture over the tomatoes. Roast the tomatoes in the oven for about 30 minutes at 350 (until the tomatoes start to get blackened on the bottoms and start wrinkling up like prunes). Remove the tomatoes from the oven and place half of them in a food processor to puree....then dump the pureed tomatoes into a large pot on medium heat; then place the rest of the tomatoes in the food processor and "pulse" until they are just broken up into nice chunky pieces. Then dump the chopped tomatoes into the pureed tomatoes. Simmer on low until you are ready to serve- you may need to add a touch of salt to season. To serve, ladle into bowls and top with a handful of croutons and Parmesan cheese- there you have it! FYI- it's even better a few days later- microwave it and top with croutons and cheese! Enjoy!