Tuesday, August 12, 2008


One of my all time favorite things to eat is guacamole and chips! I usually don't follow a recipe, so these measurements are approximate. You may have to add a little more of some of the ingredients to make it to your taste. It's important that you let it sit in the refrigerator for at least a couple of hours so that the flavors all blend together. I have found that leaving in one or two avacado seeds and pressing plastic wrap down so that it's touching the top of the guacamole and it's not exposed to any air, helps keep it greener longer. You can definitely leave the cilantro out if you don't like it.

4 ripe Haas avacadoes
1/4 c. chopped tomato
2 cloves garlic, minced
2 Tbs. finely chopped onion
1 Tbs. cilantro, chopped
lime juice
salt to taste

Place the tomatoes, garlic, onion, and cilantro into a medium bowl. Cut the avacadoes in half, cutting around the seed. Twist to open. Hit knife against the seed and twist and pull to remove. Make slices in the avacado flesh with a knife and scoop out with a spoon. Repeat with remaining avacadoes. Add avacadoes to bowl and mash and stir in with the rest of the ingredients. Add lime juice and salt to taste. Place one or two seeds in the bowl and cover with guacamole. Cover with plastic wrap and let sit in the refrigerator for at least 2 hours. Enjoy!


M~ said...

Leave out the cilantro?! NEVER! For shame!!! Cilantro adds so much flavor and depth to guacamole :p
I loved your Guac though cam, so no complaints here :)

Dan and Stef said...

I can attest, this guac is superb! Thanks for the recipe Cam-o!