Name: Incredible Guacamole
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 cups ripe avocados, mashed (about 4 small Hass Avocados); 2 teaspoons garlic, minced; 2 tablespoons red onions, minced or 2 tablespoons white onions; 1 teaspoon fresh cilantro, minced; 4 tablespoons tomatoes, seeded and chopped; 2 teaspoons lime juice; 1 jalapeno, seeded and minced (optional); salt and pepper

5

Recipe by E. Nigma

4

People talking

Join In Now Join the conversation!

Incredible Guacamole created by Sharon123

Everyone loves my recipe for guacamole, adapted over the years from many others. It's thick, not runny, and very tasty. I always just make it by adding the ingredients to taste, but last time I measured everything and noted as I added small measurements of each ingredient and came up with the perfect blend. The only way I have found to successfully save any leftovers is in a sealed plastic bag with all the air sucked out (ie. a bag sealer with a vacuum)! It should keep in the fridge for a week or 2 months in the freezer. Note: the amount of salt and pepper is now competely up to you and your taste!

Ready In:: 30mins
Serves:
Units:

4

People talking

Join In Now Join the conversation!

ingredients

2 cups ripe avocados, mashed (about 4 small Hass Avocados)
2 teaspoons garlic, minced
2 tablespoons red onions, minced or 2 tablespoons white onions
1 teaspoon fresh cilantro, minced
4 tablespoons tomatoes, seeded and chopped
2 teaspoons lime juice
1 jalapeno, seeded and minced (optional)
salt and pepper

directions

Prepare the minced garlic by sprinkling with kosher salt to use as an abrasive and smashing the garlic with the side of your knife blade.
Pull the cilantro leaves off of the stems and discard the stems before mincing.
Slice each tomato in half and scrape out the pith (seeds and juice) with a small spoon or your finger before mincing.
Scoop avocados into a medium-sized bowl and pour lime juice over immediately, then mash with a potato masher or a fork.
Add the garlic, red onion, cilantro, tomato, and jalapeno (if desired), and mix.
Season with the black pepper and kosher salt in the amounts described or to your desired taste.
Serve immediately as a garnish on your favorite mexican dish or with tortilla chips.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@E. Nigma

Contributor

@E. Nigma

Contributor

"Everyone loves my recipe for guacamole, adapted over the years from many others. It's thick, not runny, and very tasty. I always just make it by adding the ingredients to taste, but last time I measured everything and noted as I added small measurements of each ingredient and came up with the perfect blend. The only way I have found to successfully save any leftovers is in a sealed plastic bag with all the air sucked out (ie. a bag sealer with a vacuum)! It should keep in the fridge for a week or 2 months in the freezer. Note: the amount of salt and pepper is now competely up to you and your taste!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by MickeyKay

11/18/2010

This recipe is almost exactly the same as mine. I just use less tomatoes but prepare them the same way. I also think red onion is key to this guacamole. I end up making it when guests are here and "teach" them how to make it because I had so many requests for the recipe. It's kind of like table-side service and entertainment.

Reply
review by Studentchef

5/24/2008

I did enjoy the blend of ingredients, but like the others, I did reduce the amount of salt and pepper called for in the recipe.

Reply
photo by Sharon123

9/21/2007

Reply
review by Sharon123

9/21/2007

Yummy, but I did use about 1/2 tsp. salt and 1/8 tsp. pepper. I enjoyed this with tortilla chips. Thank you for posting. Made for Pick a Chef!

Reply
photo by Lavender Lynn

9/19/2007

Reply