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Author Notes: I hesitated posting this recipe, because it’s so basic. But there are so many odd versions out there that include funky ingredients I’ve never seen any Mexican include in guacamole. And after living in Mexico for eight years, I think I’ve eaten enough guacamole to know what goes in it. Or at least, what I want to see (and not see) in it. This is a HUGE favorite of mine. Serve with tortilla chips.
If you can get the green lemons found in Mexico, use those rather than yellow lemons. But limes will give this a totally different flavor.
Cilantro is an absolute must. In my opinion, it’s not guacamole if there’s no cilantro involved. But if I’m serving for a group and I know there will be people who refuse to eat cilantro, I’ll set aside some of the guacamole for them before adding the cilantro to the rest.
Oh, and this may sound like a lot for two people, but for us it's just barely enough. - Zahirah
- 4 Avocados, mashed. Preferably Hass
- 2 Tomatoes, diced
- 1/2 Small yellow onion, diced
- 1 Lemon, juiced
- Sea salt, to taste
- 5 sprigs Cilantro, chopped
- Mash the avocados. Add the lemon juice, then mash again to mix. Add the rest of the ingredients.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Picnic Dish
Prep Makes Perfect
Put your best pan forth.
Prep your pans for perfection.
Make better coffee.
Breakfast: a worldly affair.
An Instameet by the Bay (Area).
Stop the soap opera.