Generally, I am a recipe girl. I’m not the type who can just open the refrigerator and toss ingredients together into something remotely edible. I need instructions, I need measurements. However, there are a few important dishes I’ve learned to make that I no longer need a recipe for. Like guacamole. I could eat guac every day and I have a few tips when making it. 1.) Taste test as you make it. 2.) But be careful not to over mix it, keep it chunky. 3.) I know “they” say it’s not true, but I do think keeping the pit in the bowl of guacamole prevents browning.
The Guacamole Recipe to Feel Free To Adjust As You Go
3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced red onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 jalepeno pepper (or cayenne if you want an extra kick)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and jalepeno. Refrigerate for a 1/2 hour for best flavor, or serve immediately.
Check out some alternative guacamole ideas on my Facebook page today.