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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe came from Mexico and given to me by a neighbor friend whose husband is from Mexico and they both lived there for a while before coming here to the USA. This is the way that his mother made Guacamole. Ingredients:
2 large ripe avocados (scooped out and mashed) |
1 medium onion (diced very small) |
2 medium ripe tomatoes (diced small) |
1 teaspoon parsley (optional) |
2 jalapeno peppers (diced small) |
salt |
Directions:
1. Peel avacados and scoop out the center and mash.
2. Add the diced tomato, onion, and peppers.
3. Add the salt to taste; avacados are bland and will take a fair amount of salt, so keep tasing as you go (if you don't get enough salt, it will be tasteless).
4. Also, I add a little pepper juice to it and that will perk up the heat, too.
5. When it is all mixed, I add a little milk or a tad or sour cream to keep it from getting brown.
6. NOTE: I have a jar of pickled jalapenos and they work well also and keep longer, but you will have to use several slices to make up for 2 peppers.
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