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drop back guacamole

(1 rating)
PCM53 avatar
Recipe by
Pat McCracken
@PCM53
Wilmington, NC

As usual I tried this one on my Mr. Bruce (husband). Here in North Carolina people like to use Mr.or Ms before a first name. That's right I am Ms. Pat to all. The thing I like about this recipe is you can use whatever hot sauce you like and if you don't like cilantro, just leave it out. (GO PANTHERS)

►
(1 rating)
yield 3 cups
prep time 35 Min
method No-Cook or Other

Ingredients For drop back guacamole

  • 4
    ripe hass avocados (soft)
  • 3 Tbsp
    freshly squeezed lime juice
  • 8 dash
    hot sauce (recommend: franks)
  • 1/2 c
    small-diced onion (1 small)
  • 1 lg
    garlic clove, minced
  • 1 tsp
    salt (recommend: kosher)
  • 1 tsp
    ground black pepper
  • 1 Tbsp
    chopped fresh cilantro (optional)
  • 1 md
    tomato, peeled, seeded, and diced (small pieces)

How To Make drop back guacamole

  • 1
    Cut the avocadoes in half, remove pits, and scoop the flesh out of their shells in a large glass bowl. Add the lime juice, hot sauce, onion, garlic, salt, and black pepper and toss well. Using a pie dough cutter or knife, slice through the avocados in the bowl until they are finely diced. Add the diced tomato. Mix well.
  • 2
    Cover with plastic wrap, pressing down on the plastic wrap to insure it sits snug against the top of the mixture. This will help keep the mixture from turning brown. Put in refrigerator and chill. This dish can be made the day before.
  • 3
    Serve with tostito chips. (Mr. Bruce likes the scoop type chips. He can get more "gauc" in each scoop.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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