Schoolin', Life
09/13/2011 03:19 PM Filed in: recipes
My youngest sister started college a few weeks ago, fah fah away. The last night we all had dinner together, I went a little wild. She had requested chicken enchiladas and I decided to go all out and add appetizers, ramp up the enchiladas and do dessert. She and I have been known to devour guacamole at really unhealthy speeds, so homemade guac seemed the way to go.
I hit up our local farmers market fairly often and got this gorgeous heirloom tomato the week before. It’s a German Stripe and this picture does not do its size justice. This thing was huge. I took half, removed the seeds and diced.
Roasted some garlic
Roughly diced half a red onion
Juiced some beautiful limes. These are not all for the guac, I also used limes in the chicken for the enchiladas.
Juiced 3 of them for the guac with the best juicer ever.
A note: this juicer, which I adore, is a Williams-Sonoma product. I’ve added a disclaimer to my about page and included it here as well:
I work part-time at my local Williams-Sonoma store and as such, you will see a number of WS products that I use in my daily cooking within my photography. While my colleagues at the store are aware of my blog, there is no sponsorship or relationship of any kind between me, my blog and Williams-Sonoma Inc. The products shown are items I use regularly and are included because I genuinely like them and because they are relevant to the production of whatever food I am showing. If at any time a product outside of these parameters appears, I will make specific note of it within any post it appears.
Anyway, by this time the garlic was done roasting.
Chopped a handful of cilantro
Split the avocados and removed the nut. All together now with seasonings!
What you do next depends on your preference for chunky versus smooth guacamole. I prefer a smoother consistency, so I processed most of the avocado pretty thoroughly. Add the tomato and lime juice at the end and stir in, no need to process everything to a pulp.
You can download this recipe here!
I hit up our local farmers market fairly often and got this gorgeous heirloom tomato the week before. It’s a German Stripe and this picture does not do its size justice. This thing was huge. I took half, removed the seeds and diced.
Roasted some garlic
Roughly diced half a red onion
Juiced some beautiful limes. These are not all for the guac, I also used limes in the chicken for the enchiladas.
Juiced 3 of them for the guac with the best juicer ever.
A note: this juicer, which I adore, is a Williams-Sonoma product. I’ve added a disclaimer to my about page and included it here as well:
I work part-time at my local Williams-Sonoma store and as such, you will see a number of WS products that I use in my daily cooking within my photography. While my colleagues at the store are aware of my blog, there is no sponsorship or relationship of any kind between me, my blog and Williams-Sonoma Inc. The products shown are items I use regularly and are included because I genuinely like them and because they are relevant to the production of whatever food I am showing. If at any time a product outside of these parameters appears, I will make specific note of it within any post it appears.
Anyway, by this time the garlic was done roasting.
Chopped a handful of cilantro
Split the avocados and removed the nut. All together now with seasonings!
What you do next depends on your preference for chunky versus smooth guacamole. I prefer a smoother consistency, so I processed most of the avocado pretty thoroughly. Add the tomato and lime juice at the end and stir in, no need to process everything to a pulp.
You can download this recipe here!
