Ingredients

How to make it

  • Get your avocados ready--cut them in half carefully, from top to bottom, whack the pit with your knife, carefully! and twist it out.
  • Take a knife and carefully cut lines vertically and horizontally while the halves are still in the peel.
  • Then run a spoon under and around the flesh and scoop it out.
  • Put the chunks in a medium bowl.
  • Cut the lime in half and squeeze the juice from one half over the avocado.
  • Add the garlic to the bowl and mash it all up some more with a fork, but leave some chunks--chunks are good!
  • Add the tomato and onion and some salt, then cilantro and jalapeno.
  • Oh, leave out the cilantro if you hate it.
  • Mix it up and give it a taste, and add more lime juice if it needs it. I usually use almost one whole lime.
  • When you've got it just right, cover it and put it in the fridge to let the flavors mingle amongst themselves. About 1/2 an hour or so.
  • But if you're like us, you'll grab a bag of corn chips and sample some (ok, a lot) before it even hits the fridge.
  • And don't bother with this business of sticking an avocado pit in the guacamole to keep it greener, longer. It's a lie. From the Save the Avocado Pit People--SAPP, for short.
  • Put a bit of plastic wrap right on the surface, and keep it in the fridge.
  • It'll last into the next day, but no longer than that.
  • And if it's a little discolored on top, just give it a stir.
  • Serve this with chips, in wraps, over a spicy salad, on tacos, in burritos, etc.

Reviews & Comments 4

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  • negrita 4 years ago
    c'mon! no crackers, no nothing! just a spoon!!!
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  • elle 6 years ago
    Thanks jennifer and mumtaz!
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    " It was excellent "
    mumtazcatering ate it and said...
    So yummy -----i could it the whole bowl l.o.l. :}
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yeah baby.
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