Fresh Homemade Guacamole

Susan Feliciano

By
@frenchtutor

We used to watch the waiters at a restaurant make this guacamole. The restaurant is no longer in business, but the recipe I still use all the time at home. It is very similar to one I learned in Mazatlan, Mexico. Choose Avocados that give slightly to the touch, and hold at room temperature about 24 hours before making the guacamole.


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Comments:

Serves:

6

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 small
ripe avocados (haas type)
1/2 small
lime
1 medium
orange wedge
2 Tbsp
chopped onion
2 Tbsp
chopped serrano pepper
1 clove
chopped garlic
2 Tbsp
chopped tomato
2 Tbsp
chopped cilantro
2 pinch
sea salt, to taste

Directions Step-By-Step

1
Mash the avocados with the juice of the orange and lime; combine until smooth.
2
Add everything else and stir until well mixed. Taste and adjust salt.
3
Serve with tortilla chips, or other Mexican dishes, such as tacos, burritos, or fajitas.
4
This is best eaten as soon as it is made. If you want to try to save leftovers, place in a glass or ceramic container, sprinkle with lime juice, and cover with plastic wrap touching the entire surface. This helps prevent darkening.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy