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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I started making this guac from scratch when I couldn't find one that I liked in the stores. Most of them are so salty or have too much cilantro, which I am not a fan of. I love this with multigrain scoops and a little sour cream! Ingredients:
4 hass avocadoes |
2 tablespoons lime juice, and pulp |
2 tablespoons lemon juice, and pulp |
1/2 cup cherry tomatoes, diced |
1 cup low-sodium kernel corn, drained |
1 shallot, diced very small |
1 teaspoon white pepper |
Directions:
1. Cut open, pit and scrape avocado pulp into large mixing bowl.
2. Mash with fork til chunky.
3. Add in shallots, tomatoes, lime and lemon juice and pulp - mix well. Add in corn, and white pepper, mix well.
4. Refrigerate for 1 hour to let flavors combine. Also, quick tip for anything with avocados - they brown in minutes, even with the lemon juice. Always cover tightly with plastic wrap before closing container. Let no air in, it will stay green!
5. Serve with chips, salsa, sour cream. Put in mexican salads, serve with yellow rice and tacos. Enjoy!
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