I looked at this picture and literally ran to the grocery store to buy the ingredients to make to this mouth-watering recipe. There is nothing more delicious than fresh-made guacamole and tortilla chips. Lucky for me, this recipe comes from my wonderful friend Katherine Harper and her food blog Gour-Maybe.  Katherine and I met through our mutual film work. She is the super brilliant head of marketing at Reel F/X. I initially met her while running the Dallas International Film Festival. More recently, our lives have crossed again through the film The Mink Catcher. More details about that later as the film doesn’t shoot until late July.

In the meantime, make this recipe. I made it on Sunday afternoon and it was a perfect pool-side snack for my family after a relaxing holiday weekend. Enjoy!

Happy Monday! xoxo- Tanya


Guacamole (Serves 6-8) from the Gour-Maybe blog
You will need: 

  • 3 large ripe Haas avocados – pits removed, one pit reserved, flesh diced
  • 1 clove garlic – grated fine (I use a microplane)
  • 1/2 c diced red onion
  • 1.5 medium Roma tomatoes, diced
  • 1 T green onions, chopped
  • 1/2 T salt
  • 1/4 tsp cayenne
  • 1/4 tsp cumin
  • 1/2 tsp coarse ground black pepper
  • 1 T fresh lime juice (about 1/2 – 1 lime)
  • 1 T chopped cilantro (optional)
  • Other fun adds: 2 T chopped Bacon,  2 T roasted corn, 2 T chopped Hatch chiles (optional)

Prep all ingredients. Place in a medium mixing bowl. Mix with a stiff wooden spoon (or a mashed potato masher works great) until mixture begins to smooth. I still like lots of texture in mine, so I don’t go too crazy on the mixing. Adjust seasoning with salt and pepper to taste. Place one reserved pit in the guacamole. This keeps it nice and green! Cover with saran wrap, so that it touches the surface of the guac and no air can get it. Refrigerate for an hour to let flavors come together. Serve with tortilla chips, chopped veggies etc. Enjoy!

Recipe and photos from Katherine Harper at Gour-Maybe

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