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.
All, Appetizers, Dips and Spreads, Mexican, Vegan, Vegetables, Vegetarian
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
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.
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.