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Getting Fresh Guacamole - Mar 5th, 2015

One of our favourite things to order when dining out are fajitas. Why? Most often, if the restaurant is doing it right, the fajitas arrive in a sizzling and smoky gloriousness that announces to the entire restaurant what you are about to eat. The arrival of such a meal is truly epic and it makes the meal feel different. Besides the slight commotion that ordering fajitas make, they also are usually quite yummy. That is except for one condiment that often accompanies these feisty wraps – guacamole.


It’s the one ingredient that my wife inevitably suggests could use some improvement. In fact, until Mae made her own guacamole, she wasn’t a fan of what she used to refer to as, that nasty green stuff.  Of course, some restaurants do it right, but in our experience, there are far more that cut corners. Perhaps, it’s because it’s an under-appreciated condiment, often playing second fiddle to fiery salsas and cool sour creams. If done right, though, guacamole can be the star spread of the dish.


So, what seemed to be the problem with the restaurant versions of guacamole? It turns out that many of them were packaged or canned varieties, rather than made fresh. Trust us when we say there is a big difference in flavour. So big in fact, that my wife used to wretch at the prospect of eating guacamole. Now, it’s the one condiment she can’t do without on her fajitas. Best of all, it’s incredibly easy to make.

Here’s what you’ll need to make my wife’s Getting Fresh Guacamole:

Fresh Guacamole
  • 2 large ripe avocadoes
  • 1 small ripe tomato
  • 1 small onion
  • 1 garlic cloves
  • I lime, juiced
  • Salt and pepper to taste.
  • Cilantro (optional)
  1. Peel and cut onion and garlic into several large pieces and place in a food processor*. Cut tomato into quarters and add to processor. Add juice of lime and peeled and pitted avocados.
  2. Blend until all ingredients are processed into a puree.
  3. Add salt, pepper, and a handful of cilantro, if using. Blend to incorporate spices.
  4. Garnish with cilantro and chill until ready to serve.

Tip: To keep the guacamole from browning, place a slice lemon on top before covering and storing.


Gregg & Mae

*If you don’t have a food processor, you can dice and mince these ingredients and create a chunkier version.

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This entry was posted in #AfternoonDelight, #MainDish

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