Homemade Guacamole
Serves: 4
Prep time: 10 minutes
4 very ripe avocados
1-2 cloves fresh garlic, minced
1 shallot, minced
1 lime, cut in half
1 jalepeno, minced
1 roma tomato, cut in small chunks (optional)
Salt to taste
Put avocados into medium bowl. Mash using whisk, leaving some small avocado chunks. Add garlic, shallot, jalepeno, and squeeze juice from lime over avocados; mix well. Carefully fold in tomatoes, add salt to taste; muy bueno! Enjoy with tortilla chips or in fajitas, burritos, or nachos!
NOTE: When cutting tomatoes, scoop out the juicy flesh and just use the outer portion of the tomato. Use firm tomatoes. You can also refrigerate guacamole for up to 2 hours, but best served fresh!
Tip: Try adding a spoonful of plain Greek yogurt into guacamole to mix things up a bit.
Prep time: 10 minutes
4 very ripe avocados
1-2 cloves fresh garlic, minced
1 shallot, minced
1 lime, cut in half
1 jalepeno, minced
1 roma tomato, cut in small chunks (optional)
Salt to taste
Put avocados into medium bowl. Mash using whisk, leaving some small avocado chunks. Add garlic, shallot, jalepeno, and squeeze juice from lime over avocados; mix well. Carefully fold in tomatoes, add salt to taste; muy bueno! Enjoy with tortilla chips or in fajitas, burritos, or nachos!
NOTE: When cutting tomatoes, scoop out the juicy flesh and just use the outer portion of the tomato. Use firm tomatoes. You can also refrigerate guacamole for up to 2 hours, but best served fresh!
Tip: Try adding a spoonful of plain Greek yogurt into guacamole to mix things up a bit.