Sunday, November 29, 2009


This is hardly a news flash, but I did like this recipe. I'm storing it here so I'm reminded to make it from time to time.

3 ripe avocados
1/2 onion, minced
Juice of one fresh lime (or lemon juice)
1/2 teaspoon salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Serve with tortilla chips.
  • Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
  • Using a fork, mash the avocado. Add the chopped onion, lime or lemon, salt and pepper and mash some more.
  • Keep the tomatoes separate until ready to serve.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.

  • The original recipe called for chilis and cilantro.
  • I used a pastry blender to mash it all up.
  • A little garlic would be good.
  • Yum

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