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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This guacamole is wonderful, and I didn't even use the best avocados, as they weren't in season. The only thing I'd add was more salt, but that can be a personal preference. Easier to start with the suggested 1/2 teaspoon and taste your way up. I got this one from an old Onelist I was on: Mary's Recipe Swap. Ingredients:
3 ripe avocados, medium sized |
1 -2 jalapeno, seeded, stemmed and finely chopped |
1/2 medium white onion, diced |
4 tablespoons chopped cilantro |
1 lime, juiced |
1/2 teaspoon salt |
freshly ground black pepper |
1 medium tomato, cored, seeded and diced |
Directions:
1. Cut avocado in quarters, discard pit and peel. Place in mixing bowl and mash minimally with a potato masher. Add remaining ingredients. Mix just until combined. Serve immediately, or store in fridge with pit in bowl to prevent browning.
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