Saturday, March 3, 2012


What Mexican food fiesta is complete without a bowl of guacamole on the side? The first time I made any, I didn't know what I was doing when it came to selecting avocados. What I ended up buying was no where near ripe enough. The peel needs to be a dark green! It shouldn't have a pretty shine to it. Leave that for apples that have been coated with that waxy substance. Squeeze them gently! Too firm or mush, not good. They should have a little give to them.

  • 3 ripe avocados
  • 2 tbsp. fresh lime juice
  • 1/2 cup diced onion
  • 1 medium ripe Roma tomato, chopped
  • 1/2 tsp. salt (Lawry’s is good)
  • 2 tbsp. minced cilantro
Cut the avocados in half and remove the seeds. To remove seeds, place avocado on counter. Give the seed a quick whack with a chef knife. It will bury just enough to twist the seed loose from the avocado. Don’t try to peel. Use the chef knife tip and make scores, both long and cross ways. Scoop out the pulp.

Place in a bowl. Drizzle with lime juice and mash. Combine other ingredients and mix well. Serve with tortilla chips or as a garnish with any salad or Mexican dish.

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