Whether for Cinco de Mayo or any day, I like to indulge in some homemade guacamole with my
homemade tortilla chips! Want to make some like they do at your favorite Mexican restaurant? Here you go!
Ingredients:
3 avocados
1-2 tomatoes, seeded and chopped
1/2 lime, juiced
1/4 red onion, chopped
2-3 cloves garlic, minced
handful of cilantro, chopped
salt and garlic salt, to taste
(Note the conspicuous lack of anything spicy. This guacamole is very mild, so even the kiddos will like it!)
Pit the avocado and scoop halves into a bowl. Mash it up slightly but don't obliterate it into a soupy mess. (If you've never cooked with avocado before, there is a great tutorial on pitting and cutting them at
Our Best Bites.)
A tip on ripening avocados: Put hard avocados into a paper bag and store in a warm place until they're soft when you squeeze them and almost black in color. If they're ripe but you're not using them right away, put them in the fridge and they'll stay at this stage of ripeness for a few days. (This same method holds true for a lot of fruits.)
Stir in tomatoes, lime juice, onion, garlic and cilantro. The citrus in the lime juice will delay the browning process. If you don't have any lime juice, you can use lemon juice or just save the pits and put them back in with the guacamole to delay browning.
Add garlic salt and salt to taste I use about 1/8 of a teaspoon of each, but start with a little and keep adding it until it tastes good to you. If you're enjoying this guacamole with homemade tortilla chips, you may need more salt since they're lower in sodium.
Enjoy with
homemade tortilla chips or your favorite Mexican dish!
