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| The Best Guacamole (Photo by Amy Bradt) |
Now that I'm retired with full flight benefits, (thankyouevasomuch Southwest Airlines), I am able to get up to Minnesota several times a year to visit my family. We had this at my cousin, Lee's house, on one of those trips, and it's now my go-to guacamole recipe. We add a bit more cayenne and jalapeños down here in Texas, but you can make it as mild or spicy as you like.
Recipe by: Amy Bradt Yield: 8 servings
Ingredients
4 large ripe avocados
3 limes, juice only
2 medium tomatoes, chopped
1 medium red onion, finely chopped
2 cloves fresh garlic, minced
1 serrano pepper or two jalapeño peppers, seeded and finely chopped
1 bunch cilantro, chopped
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/8 teaspoon cumin
1/8 to 1/4 teaspoon cayenne pepper
pinch sugar
Directions
Cut avocados in half, and remove seeds. Scoop out the avocado with a spoon into large bowl, mash with a fork.
Mix in remaining ingredients and serve immediately with fresh tortilla chips.
Notes
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
4 large ripe avocados
3 limes, juice only
2 medium tomatoes, chopped
1 medium red onion, finely chopped
2 cloves fresh garlic, minced
1 serrano pepper or two jalapeño peppers, seeded and finely chopped
1 bunch cilantro, chopped
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/8 teaspoon cumin
1/8 to 1/4 teaspoon cayenne pepper
pinch sugar
Directions
Cut avocados in half, and remove seeds. Scoop out the avocado with a spoon into large bowl, mash with a fork.
Mix in remaining ingredients and serve immediately with fresh tortilla chips.
Notes
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Original recipe from: California Avocado
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