Happy Hour! Time to sit back, and relax with a cold Dos Equis and some yummy guacamole. When I first went to Mexico City Restaurant, we ordered the guac. If you’ve never been there, they come to your table-side and prepare it with all fresh ingredients. After seeing how easy, and enjoying its fresh, great taste, I’ve been making my own ever since.

avocado, photo by Jenny MacBethI only use one avocado at a time, but for photos, I added a friend.

ingredients, photo by Jenny MacBethIngredients can be whatever you want. Tomatoes are a big hit, but for this recipe I used a handful of cilantro leaves, one avocado, one green onion and one garlic clove. Add in a spoon full of jalapeno peppers, or green chilies. I use Nellie & Joe’s Key West Lime Juice. I absolutely love it. Also, great in alcohol beverages. Add a few squirts, as needed. You only need a little. – Lime juice goes a long way.

slicking avocado, photo by Jenny MacBethWhen slicing an avocado, take your knife and slice the center from one side to the other; making a complete circle around it. Pull it apart at the seams with a little twist. Scoop out the hard seed and toss in the garbage.

shelled avocado, photo by Jenny MacBethTake a spoon to scoop out the meat from the skin.

cuisinart smart stick, photo by Jenny MacBethMexico City uses a mortar and pestle. As soon as I saw it, I wanted one. I looked at Amazon, but I never did buy it, and I’m glad I didn’t. – I hear it’s very hard to clean. My Cuisinart Smart Stick, works perfectly. I love it. It’s fast and easy. I toss in all the ingredients adding a few squirts of lime juice with a dash of salt and pepper, and blend.

guacamole, photo by Jenny MacBethPlease pull up a chair and join me.

Secret ingredient: A Dos Equis, or a Corona with a slice of lime, always goes great with Guac.

Please share your ideas because this girl likes to eat.



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