Prep 10 mins
Cook 0 mins
I have made this guacamole for years and never seem to eat any at parties, 'cuz it's GONE! So easy to make, enjoy!
- Cut in half, seed and peel all avocados. With one of those tomato slicer things (multiple blades in a frame with a handle), slice all the avocados long-wise and then reslice them cross-wise (drop into bowl as you do the slicing).
- Add the other ingredients and "mush" everything together.
- Keep it a bit chunky, serve with chips or on top of sandwiches, etc. Try some before it goes out to the masses, or you may not get any (that's why there's no picture, either)!
Good guacamole recipe. Easy and fast to make. I definitely agree on the La Victoria Salsa..I chose the one with cilantro and it was a good choice. Made for PAC Fall 2012.
When I saw the title of this, I was curious... you see, I've been married 35 years to my hispanic hubby, and discovered a few years ago that everything his mama put in guacamole already existed in bottled chunky salsa :) We "happen" to prefer either La Victoria, Rosarita, or Herdez brands, since they include cilantro and "don't" include funky non-Mexi ingredients like green pepper. I've taken to using lime juice instead of lemon for a bit tangier version, but either is good. The only thing I've noticed is that this guac doesn't "keep" as well as those made with fresh ingredients -- but that's okay cuz there's rarely any left!
Very well received by my extremely picky guacamole eating sister. I didn't add that much onion, and think I like it without so much. Yummmmm