Avocados, peeled and pitted
minced green olives
( reduced from 1 cup and I used pimiento-stuffed green olives)
garlic cloves, peeled and minced
jalapeno pepper, stemmed, seeded and finely chopped
( or any chili of your choice including green bell pepper if you want the guacamole mild)
( can substitute sherry vinegar or lemon juice)
fresh parsley, minced
( I added fresh parsley and fresh cilantro)
spanish smoked paprika
( or more)
parsley (FRESH!) or
- Mash the avocados. Fold in remaining guacamole ingredients.
- Guacamole is best made as close to serving as possible.
- Garnish with the lemon, parsley and/or cilantro and smoked paprika just before serving.
- Store in an airtight container. Tip: I place a piece of wax paper or plastic wrap on the surface of the guacamole to stop the avocados from turning brown.
- Yield is estimated.