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Categories:Viewed: 42 - Published at: 3 years ago
Ingredients
- 2 -3 avocados, peeled, pitted and diced
- 1 teaspoon salt (to taste)
- 2 cloves of minced garlic from a jars
- 1 large tomatoes, diced
- 2 tablespoons red onions (finely chopped )
- 2 jalapeno peppers, chopped
- 12 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
Method
- 1.
- In a medium bowl, mash the avocados and stir in salt.
- Mix in the tomato, onion, jalapeno, cilantro and lime juice.
- Cover and chill in the refrigerator at least 30 minutes before serving.
- My Note: I made the process alot easier by putting all but the avacado in a food processor -- no chopping!
- It is caliente (hot) tho -- so if you like the dip more mile omit or lessen the jalapeno's.
- I de-seeded the tomato (used 1 roma) and added 1/4 teaspoons of cumin.
- I also only used one jalapeno.
- I suggest more avocados or less of the other ingredients.
- ** I FOR GOT One thing that recipe does not say and perhaps this is a no-brainer for some: You need to seed the jalepenos and remove the membrane.
- We almost removed the lining of our mouths!
- **.
- Too much salt ruins it.
- If salty, is over powering.
- Instead add some garlic powder and you're good!
- If you plan on making this ahead of time (no more that 24 hours), I find it's best to add the tomatoes right before serving.
- I find the juice causes the guacamole to brown faster -- even with the lime juice.
