Holy Guacamole!
by Christina J. Tovar, posted on 2008-11-10 23:44:06By Christina J. Tovar
Oh my Avocados! I am so happy they are in season. You know what that means… Guacamole time! You all know you enjoy going to a Mexican restaurant or family gathering and outcome las chips con guacamole, mmmmmmmm! There are plenty of variations from the mild-to-spicy and thick-to-thin in consistency. It all depends on what you’re eating it with and how you enjoy making it. The recipe I am choosing is a more traditional variation. Enjoy!
2 ripe avocados
½ onion, minced (about 1/2 cup)
2 tablespoons cilantro leaves, finely chopped
1 fresh lemon
1/2 teaspoon salt
A dash of freshly grated black pepper
1/2 ripe tomato, chopped
(Some add ½ cucumber, finely chopped)
Take the avocados, cut in half, remove the seed and scoop out avocado from the peel into a bowl.
Next, mash the avocados by using a fork (or my personal favorite, the bean masher). Add the remaining ingredients and stir it together.
Put a lid or plastic wrap over the guacamole to prevent the oxidation from the air reaching it. My grandma has always told us to save the seed and leave it in there “para que no se haga feo”. Either way it’s up to you .Refrigerate until ready.
Serves 2-4.
Last Minute Guacamole!!!
If you’re in a rush you can mash avocados and add already made Salsa.OOOOO I love the Salsa from Cardenas and I also added avocados to it and it is Delicioso!
Also I like the avocado salsa at the taco stands its thin. If you are limited on ingredients mash some avocados and combine with sour cream as a topping also very delish!
Fact-
The word Guacamole comes to us from the Aztec.
Nahuatl words -
Ahuacatl (avocado) and molli (sauce).
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