Everytime I make guacamole, we eat the entire bowl...right then. My husband and children love this fresh blend of avocados, tomatoes, cilantro, jalapenos and lime juice. Although my oldest daughter won't eat an avocado by itself, she is crazy about fresh guac. It's an excellent dip to set out at parties along with a fresh bowl of salsa and tortilla chips. For my salsa recipe, click here.
Ingredients:
3 avocados (seed and skin removed), chopped
1 plum tomato, diced
small bunch of cilantro leaves, chopped
1-2 jalapenos, diced (keep seeds in for extra heat!)
juice of one lime
salt & pepper, to taste
Directions:
Put all ingredients in bowl. There are two ways to blend ingredients - you can either take two knives and cut in a criss-cross fashion for chunky guacamole, OR you can mash with a fork until desired consistency is reached. I tend to do both depending on my mood. I recommend serving guacamole immediately or placing in fridge and serving within a couple of hours. You can store guacamole in the fridge for an extended period, but the avocados will turn brown if you let it sit for too long.
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