If you’re a follower of Hungry Hannah, then you probably have realized by now that I add avocados to almost everything I eat – sandwiches, eggs, on chili, etc. I usually eat 1-2 avocados a week. The first recipe I learned to make on my own was guacamole, and it’s also the first post I put up on this blog. Since then, I have been working even more on my guacamole and I think I have perfected it – at least for now.
I was also recently asked by the editor of the blog Healthy Way to Cook if I would be interested in writing a guest post for them, which I of course said yes to! Naturally, I chose to write about avocados, since I am so familiar with them. To see my guest post, click here!
It feels good to have my blog recognized by another more established blog, and I’m proud of how far it has come, though it is still in its baby stages. I’d also like to thank everybody who reads and/or follows my blog. It’s so great to have support from others, so thank you!
With that being said, I thought it would be appropriate to post an updated version of my guacamole. It’s still the same recipe for the most part, but I’ve made a few changes and have taken better photos of it. I decided red onions were a bit too strong for my liking and left an unfavorable taste in my mouth, so I substituted shallots, which have a slightly more mellow flavor. Garlic also adds a nice bite, and I just love scallions and have been putting them in pretty much everything lately.
- 2 ripe avocados, skin and pits discarded
- 1 tomato, diced
- 1 small shallot, diced
- 1 jalapeno pepper, seeds and ribs removed, diced (use half a pepper for less heat)
- 1-2 Tbsp lime juice
- ½ tsp ground cumin
- ½ tsp minced garlic
- 3 scallions, chopped
- small bunch of fresh cilantro, roughly chopped
- salt and pepper, to taste
Using a fork, mash the avocados in a medium-sized bowl to desired consistency. Add all remaining ingredients and stir until well-incorporated. Serve with tortilla chips or to top off a sandwich or burger.