Prep 1 hr
Cook 1 hr
This recipe is easy to make and a great crowd-pleaser. Most store-bought guacamole has alot of sodium in it. This recipe is low sodium, heart healthy, and coumadin-safe. I haven't met a person yet who didn't love it! Make sure you get fresh and ripe ingredients and it will make a huge difference. The recipe does not call for salt, but if you want to add some, regular salt, lite salt and No Salt all will work for it. I would not reccomend more that a tsp of any of them or it will taste bitter.
- Peel and pit avacados, and put them in a bowl to be mashed.
- Hand mash the avacados until they are small pieces and put them in mixer on slow churn until smooth.
- Add minced garlic, tobasco, cayenne, and minced onions into mixture.
- Drain juice from one tomato, add the two diced tomatoes to the mixture.
- Take off stem and remove the inside of the jalapenos. Mince and add.
- Use the juice from 3.5 limes in them mixture, set 1/2 lime aside.
- Cut the fruit of the lime into tiny pieces and also mix inches
- Mix for approximately 5-10 minutes slowly to ensure that all ingredients are spread evenly.
- Add salt and pepper to taste.
- Move mixture into a covered bowl or airtight tupperware container.
- Use the last half of lime to squeeze over the top of the guacamole to keep it from oxidating and getting brown.
- Allow to sit in the fridge for at least an hour before eating. Also be sure to squeeze lime on top of the guacamole every time you put it back in the fridge so that it keeps it looking and tasting fresh. Lemon may be used in place of lime, but can make the guacamole too tangy if you add too much. Best with lime tortilla chips and great on top of burgers!