Rating5/5 (from 2 ratings)5
YieldIf I get a hold of the bowl, it serves one, however, it would probably be good for 3 people.
3 Avocados, They should have dark skin, and yield when you gently press on the skin
¼ Red Onion
5 Cherry Tomatoes, or One large tomato
2 Cloves of Fresh Garlic, Mash the Garlic up in a Garlic press
1 Handful of Cilantro, Chopped
1 Juice from One Lime
I donâ€™t bother with the food processor; the Guacamole that I am used too is chunky, so I just dice everything up. Garlic goes into a garlic press (the two cloves of garlic in combination with the Onion give this sort of a spicy flavor but if you wanted it hotter, Iâ€™d throw in a Jalapeno, or for a more mild heat, a nice long green chili). After everything is in a bowl, diced, I smush up the avocado with the back of a fork, just to give it a little bit of creaminess and make sure all the ingredients are well mixed. Itâ€™s simple, and delicious.
My Grandmother swears you can prevent the Avocado from turning brown if you save your avocado pits, and put them back in the Guacamole when youâ€™re keeping in the fridge… I think the reason this Guacamole doesnâ€™t brown is the lime juice in the recipe, however, its comfort for me to see the pits back in bowl, just sort of a family tradition.
Niksa's ThoughtsBy Niksa
I live on the edge of Texas, in a border town. My Grandmother was a migrant farm worker from Mexico, and this is her recipe for Guacamole. It keeps for about a week, and wonâ€™t turn brown.
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