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Killer Guacamole

Killer Guacamole created by Lori Mama

Avocados need to be extremely ripe. They should be blackish brown in color and soft to the touch. In most cases I have often thought that the avocado looks like it's bad rather than fresh. But the riper the avacado the sweeter the taste.

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • Pit and halve avocados and scoop out flesh into a mixing bowl.
  • Mash avocados with a fork, leaving it still a bit chunky.
  • Add remaining ingredients, gently mix.
  • Refrigerate covered with plastic wrap for at least 1 hour before serving.
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RECIPE MADE WITH LOVE BY

@Annmarie Maynard
Contributor
@Annmarie Maynard
Contributor
"Avocados need to be extremely ripe. They should be blackish brown in color and soft to the touch. In most cases I have often thought that the avocado looks like it's bad rather than fresh. But the riper the avacado the sweeter the taste."
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  1. Lori Mama
    Killer Guacamole Created by Lori Mama
    Reply
  2. Lori Mama
    Fabulous! I did halve the recipe (except for the spices), since only my husband and I like guacamole. Had to leave out the cilantro. Discovered too late I didn't have any.
    Reply
  3. Annmarie Maynard
    Avocados need to be extremely ripe. They should be blackish brown in color and soft to the touch. In most cases I have often thought that the avocado looks like it's bad rather than fresh. But the riper the avacado the sweeter the taste.
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