Lazy Dad makes this oh-so-yummy guacamole that has been affectionately named Gringo Guac. Mainly because he brought the supplies to make it one day when we went to hang out with a Hispanic family in our church and they couldn’t believe the “gringo brought the guac.” *snicker* The father of the clan said under his breath many times over, “This gringo guac is good.” And so it stuck.
And you all are in luck, because this Gringo Guac is also a Lazy Mom Recipe using five ingredients or less. Olé!
But before I tell you how to make it, you HAVE to see the cutting board Lazy Dad made for me for Christmas with his own two little pea-pickin’ hands!
Isn’t it so fun?!
I was shocked when I opened it on Christmas morning because I knew he had been working in the garage on something the last few days before Christmas, and I really and truly thought he was cleaning the garage out so I could pull my truck in there for the winter. But then he left the garage door open one day when he was out there and I saw it was still an overgrown mess of miscellany, so I was stumped as to what he was doing. It is probably one of the best Christmas presents I’ve ever gotten!
And now I don’t have to fight my sister over my mother’s Texas cutting board when she dies.
(Did I just say that out loud?)
Let’s move on to the recipe, shall we?
Lazy Dad’s Gringo Guac
1 small red onion
1 vine ripe tomato or 2 Roma tomatoes
1 bunch of fresh cilantro
Some things to note: Making guacamole is all about your preferences. You may not end up using the whole onion or all the tomatoes. Basically you throw in what you think makes a good ratio (including the cilantro) and you’ll learn to eyeball it as to what you like. We actually find that a rougher chop instead of a fine dice of the onion and tomatoes makes this guacamole taste best.
Now let’s make it!
Texas cutting board cut and peel the avocados, then place in a mixing bowl and mash (we use the back of a fork). To the mixing bowl add the chopped red onion and chopped tomatoes.
Next, pull off a handful of the cilantro from the stems (you won’t use the whole bunch of cilantro, but you have to buy it in a bunch at the store) and rough chop what you feel is an amount you’ll like and throw in the bowl.
Cut the lime in half and squeeze one half of the lime juice into the mixing bowl. (Again, feel free to squeeze in the other half of the lime if you prefer it.)
Mix the ingredients together in the bowl. Salt and pepper to taste and serve immediately, as the avocados will slowly start to brown.
Mm, mm! It is SO good. Here’s a printable version for your convenience: