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Guacamole should NEVER EVER be made with mayonnaise or sour cream! Yuck!!! Avocados are creamy enough and don't need anything added. I topped this one with a little bit of chile powder for some color, brought it to a picnic, and it was gone within 15 minutes!!!!

3 scallions, finely chopped
1 clove garlic, finely minced
2 jalapenos, seeded, deveined, and finely chopped (use gloves)
2 teaspoons fresh lime juice
1 bunch cilantro, coarsely chopped
fine sea salt to taste
4 large ripe Haas avocados

chef’s knife
cutting board
vinyl gloves
medium bowl
potato masher

1. Add scallions, garlic, jalapenos, lime juice, cilantro and salt to bowl.
2. Cut avocados in half, remove pits and remove from skin. Add to bowl.
3. Mash with potato masher until desired texture.
4. Mix with spoon to distribute ingredients and serve immediately.

Yields about 4 cups

Tip: To store guacamole and keep it from turning brown, reserve the pits and add to the guacamole (whole). Cover tightly with plastic wrap touching the surface of the guacamole and refrigerate.

© 2009 by Allison Lattman

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