I made this on the fly recently when Jess and Titus came down to Denver from Steamboat. I also made it for Jacoby's Second Birthday Party!!! Liz actually requested that I bring avocados from Denver because the grocery store was out (a combination of the Hurricane Earl scare and their being priced 10 for $10). We went through all eight (with only six adults!!) A friend at the party asked for the recipe, so since I've typed it all out, I thought I'd do a little cutting and pasting for you. (And it is true, I have eaten guac for breakfast, but how is it that much different than my vegetable and fruit smoothies???)
Keep in mind that I've never been one for precision, so you just kind of have to add and taste, add and taste (and keep an extra avocado on hand in case you go overboard).
Avocados
Tomato (I usually do about a 1 to 3 ratio -- so for every three avocados, I'll do a tomato)
Onion (same ratio as above)
Garlic (a few cloves)
Cumin (to taste)
Salt & Pepper (to taste)
Cayenne (if you like it hot)
Splash of Lime juice, lemon juice, or orange juice (depending on your mood and what you have on hand)
Fresh cilantro (But not if you are making this for Leslie)
Dice up the avocados and mash them up with a fork until smooth. Dice tomatoes and onions, and then toss into mashed avocado. Mince garlic and throw in. Stop and taste. Add a couple shakes of cumin, salt, pepper, and cayenne if you choose. Squeeze some juice of choice (lemon, lime, OJ). Stop and taste. Add more of each until you reach perfection. If you step over the line of perfect, mash another avocado ;). Top with chopped cilantro. If you want to keep until next day, make sure to keep a few avocado pits!
I also make a variation of this (but don't mash the avocados) with a mango instead of tomato. It's a Honduran dish that my friend Jess taught me. It is perfect with chips, veggies, or over salmon. If you need to make it a meal, check out Bittman's sweet potato and black bean salad.
Yum.
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