holy guacamole!

I whipped up a batch of this super simple guacamole last weekend after a trip to an amazing farm market. I had an out-of-town wedding delivery Saturday, and decided to drop in and check out the produce {and let’s be honest, grab a fresh banana milkshake}. It was a euphoric sensory overload — the same one I get when I walk into a Sephora — and 20 minutes later I found myself in the checkout line with half a dozen bags full of colorful veggies (some I’ve never used before), seasonal fruit, and fresh herbs. As the friendly cashier rang me up and gave me simple instructions for green salsa, I got those check-out jitters; the ones that creep into your tummy as you wait to hear your damage.

Are you ready for it?

$18. 

Ya’ll, I’ve never purchased so much produce in my life, and if I bought a quarter of the quantity of vegetables at my grocery store, it would’ve cost me more than $18!

I digress… let’s get to the guacamole. I came home with Florida avocados, fresh cilantro, tomatillos, jalapenos, and lemons, and homemade guacamole dreams. I scoured the internet for good guac recipes, and decided to just throw lots of stuff in the blender and wing it. And it was delish. Even C — who hates the tasty green dip — enjoyed it.

{I literally threw everything in the blender, no mixing bowls required; which means less clean-up, FTW}

I started with two Florida avocados, halved and scooped out. Then I added a handful of fresh cilantro (no need to chop, the blender will take care of that) and two roughly chopped tomatillos. Then I carefully de-seeded a jalapeno and diced it up in my handy KitchenAid dicer. {A Slap Chop will do nicely as well, I imagine}. Side note: be careful when working with jalapenos; the oil can be really irritating if you have sensitive skin, so be sure to wash your hands after handling. I tossed in about half a cup of Greek yogurt for creaminess, a healthy spoonful of garlic, and a handful of Kosher salt. Finally, a drizzle of extra virgin olive oil and the juice of a lemon topped everything off.

I blended everything together on high-speed until it was smooth and creamy. If you have a food processor, that would probably work better. I had to stop and stir a few times to help the blender along, but the less-than-hard work was worth it. The final product was uhhh-mazing. I stored it in the refrigerator in a reusable storage container and ate it every day after work with an ice-cold Magic Hat. Yum.

All this talk of food has me inspired to hit the kitchen. Brownies for breakfast sounds pretty good right about now…