Sunday, January 17, 2010

Holy guacomole!

This was a bad food weekend...and by bad, I mean DELICIOUS!!!!!!! Duh. We had dinner at friends' (who made a spectacular Thai dish - and I want that recipe, Megan!), and I made a Bailey's Chocolate Irish Cream crazy cake (recipe coming, I assure you), and then today Matt and I went up to his parents to celebrate his brother and sister's birthdays with crepes galore (and all the fixins for both the sweet and savory). My digestive track needs a break.

But, to fill the food void, I have a back-up of recipes that simply demand to be posted. There's that cake, and then a roasted veggie soup I made earlier in the week, and there's what I want to talk about now: simple guacamole. I love guacamole. It's a yummy fat, no? However, I do have a problem with grocery store guacamoles. Mainly, they are sub par and it's all a tragedy because good guacamole takes three minutes to prepare (and a little bit of foresight as you wait for those avocados to ripen).

We live in suburban Philadelphia, so naturally, we cheer on the Eagles. Well, they very pitifully played the last couple of weeks and were knocked out of the Playoffs, but that didn't stop us from making guacamole to go with our game day nachos. If there's one good thing about football Sundays, it's chips and dip. That is it.

This guacamole is as simple as it gets: avocados, a bit of garlic, salt and pepper, cilantro, and a can of Lime and Cilantro RoTel Tomatoes (that is my secret). The can already has the lime you need, it has cilantro (but I add more), and it adds a smidgen of heat. Also, I am strongly against smashing your avocados. I say dice 'em for a chunkier - and somehow, fresher - version.

Simple Guacamole
  • 2 avocados, diced
  • 1 can RoTel Lime and Cilantro Diced Tomatoes, drained
  • 1-2 cloves minced garlic
  • 1/4 cup (more or less to taste) chopped cilantro
  • salt and pepper, to taste
Add all ingredients, and adjust seasonings to taste.

Guacamole needs lime, but not when you have a can of this RoTel on hand. It's cheating, but in the best possible way.

Here's Matt properly illustrating how to cut an avocado. Cut the fruit in half, around the pit. Remove the pit. Then, with a spoon, scoop out the inside of the avocado. Viola!

To die for (okay, not literally, but it's mighty good).


  1. guacamole is so photogenic. and i'm totally with you on the superiority of dicing to smooshing.

  2. Glad someone agrees with me on such a serious issue!!

  3. Hi Kathryn, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

    - The RO*TEL Across America Team