Easy Basic Guacamole Recipe
Springtime is all about barbecues and cookouts and for me… that means Guacamole and Fajitas.
Thinking about this got my mouth watering so off to the store I went to get some avocados and cilantro, so that I could make my own Guacamole.
The key to gorgeous, green, mouthwatering Guacamole is fresh ingredients.
How to choose the perfect avocado:
- When choosing your avocados they should yield to slight pressure, but not squish. They should NOT be hard and unyielding.
- Color actually doesn’t hold much weight when it comes to choosing a ripe avocado!
- It’s all about the gentle pressure and yield!
Making your own guacamole at home is simple and you will be rewarded for your efforts, trust me.
Making Guacamole at HomePrint Recipe
- 3 avocados
- 4 garlic cloves pressed or finely minced
- 1/2 medium yellow onion chopped
- 4 Campari Tomatoes or 1 medium tomato
- 1/4 tsp chopped cilantro leaves or more or less, to your taste
- Juice of 1 lime
- dash salt
- dash pepper
- 1 finely chopped and seeded jalapeno
- Slice your avocados in half and remove the pit, using a spoon, scoop the avocados out gently and put them in a bowl.
- Add in your chopped jalapeno, tomatoes, onion, pressed or minced garlic, cilantro, pepper, salt and lime juice.
- Mash together until it is as smooth or chunky as you like it.
My favorite way to eat guacamole is with the Hint of Jalapeno Scoops and an ice cold Dos XX or Corona.
Put your Guacamole (if there’s any left) into a sealed dish in your refrigerator, press some plastic wrap tightly over it sealing it off from air, and use it later as a special addition to your chicken or steak fajitas, tacos, hamburgers, salads, wraps etc… your options are only limited by your imagination and tastebuds.