GUACAMOLE

•Nothing fancy here, just fresh ingredients, some easy knife skills and a little zip.  This isn’t a spicy guacamole, but a minced jalapeno or tabasco can be added if you like spicy.  Whip up a batch and serve with your favorite chips, sliced veggies or make your own baked tortilla chips

Guacamole SmittenFoodie.com

 

2 large avocados or 4 small-make sure they are ripe, or put them in a paper bag for a couple days before you make

1/4 cup finely minced red onion

2 cloves garlic-finely minced  

2 limes 

1 tsp hot sauce-I use Frank’s 

1/4 cup chopped cilantro 

1/4 tsp pepper 

1/4 tsp kosher salt

 

 serves 2-4

prep and chill time 1 hour

 
 
Roll the limes on the counter to help release some of the juice, cut in half and squeeze into a medium bowl.  Cut your avocado in half lengthwise around the pit and twist open.  Remove the pit with either a spoon or use the old knife trick (holding the avocado in your hand take a large knife and quickly and with some gusto wack the seed with the blade and twist.)  
 Guacamole SmittenFoodie.com
  
 
Holding half of the avacado in your hand take your knife and carefully make a crisscross pattern making sure not to pierce the skin (or your hand).
 
Guacamole SmittenFoodie.com
Spoon the avocado immediatley into the lime juice and stir mashing the avocado to your liking.  Add in the salt, pepper, hot sauce and stir again.
 

 Guacamole SmittenFoodie.com

Mix in the garlic, red onion, and cilantro.

Guacamole SmittenFoodie.com  

Cover the bowl with plastic wrap right on top of the guacamole (prevents browning) and let chill in the fridge for a half hour. 

Guacamole SmittenFoodie.com

Taste for seasoning, adjusting the salt, pepper and hot sauce to your liking♥Enjoy

  •Guacamole can be made 4-6 hours before serving, just give it a stir before.  Making the day before is not advisable

Guacamole SmittenFoodie.com

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