December 2, 2011 • Alaska from Scratch, Appetizers & Snacks, Recipes

Weather: 34 degrees, above freezing(!), wintry mix
What I’m listening to:
Bebo Norman, Christmas: From the Realms of Glory

Confession: the California girl in me is having trouble giving up her avocados, especially since it has miraculously warmed up to above-freezing outside. If I come across avocados that are in good condition and are less than $2.50 a piece here in Alaska, I can’t resist buying just one. Then, I find every reason in the world to eat said avocado – sandwiches, salads, tacos, and, of course, guacamole. Perfectly ripe ones don’t need much help to be delicious and a simple guacamole can be made with just a little squeeze of lime and some salt, or stir in a tablespoon of your favorite salsa.

But, it’s the holidays, and everything deserves to be dressed up a bit this time of year. Serve this with chips, or as a topping for your favorite Mexican food dish, like Christmas tamales or enchiladas. And come back in February to make a big batch and serve this for the Superbowl. Life is good.


  • 1 large ripe avocado, mashed
  • 2t fresh lime juice
  • 2t cilantro, chopped fine
  • 2t red onion, minced
  • 2T tomato, seeded and diced
  • 1/2t taco seasoning
  • salt to taste

In a bowl, mash avocado. Add lime juice, cilantro, red onion, tomatoes, and taco seasoning. Mix together and season generously with salt. Serve immediately.

For a spicy version, add 1t minced jalapeño pepper.