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Holy Great Guacamole

This is such an easy and delicious recipe…I’m talking 5 minutes prep time.  Guacamole is full of healthy fats and makes a colorful addition to your table.  Tis the season for margaritas & chips and guac!

 

What you’ll need:

  • 3 ripe avocados (if they aren’t ripe enough by the time you need to use them, you can microwave them for a little bit to soften them)
  • 2 ripe roma tomatoes, without the juice and seeds, chopped
  • 3 garlic cloves, minced
  • 2 tsp kosher salt
  • 1/2 lime, for the juice
  1. Mince the garlic
  2. Finely chop up the tomatoes (to drain the juice and seeds, cut the tomatoes in half and squeeze the innards into the sink before chopping)
  3. Spoon the insides of the avocado out
  4. Add salt
  5. Squeeze the juice from 1/2 of a lime (this prevents the guacamole from turning brown)
  6. Mix all together and enjoy!  It’s best if eaten shortly after being made.  However, to store it put it in an air-tight container in the fridge.

2 Comments

  1. I come from a long line of Mexican traditions, considering I am hispanic. I do have all kinds of authentic and easy Mexican recipies and great hints. Here is one; if you are not eating the Guacomole dip right away, then after you make it, add the avacado pit in the Gaucomole to help it from turning brown right away. Then refridgerate. Just a suggestion.

    • Great suggestion! Thanks Anita!