Guacamole
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This is a healthy, south-of-the-border-favorite. Freshly made guacamole is a real treat. The secret is getting ripe Avocados that are not too ripe. Ripe Avocados will be darker colored and will feel slightly soft when squeezed. Over-ripe Avocados will feel mushy.
Guacamole
December 15, 2011
Ingredients
- 5 or 6 ripe Avocados
- 2 or 3 Garlic cloves, pressed or mashed
- 1/2 to 1 C of fresh Cilantro leaves (chopped)
- Juice of 1/2 lime.
- 2 or 3 Tbsp. of chopped shallots or onion
- 1 small ripe tomato (chopped)
- 1 finely chopped jalapeno pepper (optional)
- Salt to taste
Instructions
- Soak the onions or shallots and the garlic in the lime juice with some salt in a large bowl. This will avoid the bitterness that they can sometimes cause.
- Cut the Avocados in half lengthwise and remove the seed.
- Scoop the Avocado out of it's skin with a spoon and add it to the bowl.
- Mash the Avocado with a fork or a potato masher.
- Use the fork to mix in the rest of the ingredients.
- Serve with corn chips.
Notes
The tomato, cilantro and jalapeno can be omitted if you don't like them. I personally feel that tomato and cilantro are necessary, but make it the way you like it. Quantities listed here are a starting point and can be varied according to your taste.
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