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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Everyone loves my recipe for guacamole, adapted over the years from many others. It's thick, not runny, and very tasty. I always just make it by adding the ingredients to taste, but last time I measured everything and noted as I added small measurements of each ingredient and came up with the perfect blend. The only way I have found to successfully save any leftovers is in a sealed plastic bag with all the air sucked out (ie. a bag sealer with a vacuum)! It should keep in the fridge for a week or 2 months in the freezer. Note: the amount of salt and pepper is now competely up to you and your taste! Ingredients:
2 cups ripe avocados, mashed (about 4 small hass avocados) |
2 teaspoons garlic, minced |
2 tablespoons red onions, minced or 2 tablespoons white onions |
1 teaspoon fresh cilantro, minced |
4 tablespoons tomatoes, seeded and chopped |
2 teaspoons lime juice |
1 jalapeno, seeded and minced (optional) |
salt and pepper |
Directions:
1. Prepare the minced garlic by sprinkling with kosher salt to use as an abrasive and smashing the garlic with the side of your knife blade.
2. Pull the cilantro leaves off of the stems and discard the stems before mincing.
3. Slice each tomato in half and scrape out the pith (seeds and juice) with a small spoon or your finger before mincing.
4. Scoop avocados into a medium-sized bowl and pour lime juice over immediately, then mash with a potato masher or a fork.
5. Add the garlic, red onion, cilantro, tomato, and jalapeno (if desired), and mix.
6. Season with the black pepper and kosher salt in the amounts described or to your desired taste.
7. Serve immediately as a garnish on your favorite mexican dish or with tortilla chips.
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