Guacamole

This guacamole is fabulous as a before meal appetizer with tortilla chips or topping tacos, carnitas or burritos! The left over guacamole can be saved in the fridge and kept fresh by adding one or two of the pits from the center of the avocado. I try to use one avocado per person when creating recipe.

Combine in a bowl:
4 ripe avocados
*3 tablespoons fresh chopped cilantro
*2 chopped garlic cloves
1 teaspoon onion powder
salt and pepper to taste
lime juice from 1 and a half limes

Combine the above to desired consistency. I use a fork or pie crust tool to mash the avocados. You can use a food processor as well if you want a “less chunky” dip.

Then add 2 chopped and seeded tomatoes and refrigerate until use. Keep one of the avocado pits in the guacamole to keep it fresh longer or to store any extra.

*I use the tubbed herbs if I don’t have the fresh on hand or am in a hurry.

Related posts:

1. Cindy’s Artichoke Dip