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Avocado Guacamole

CookingMyWay's picture
One of my favorite foodie foods...
Ingredients
  Avocados 2
  Tomatoes 2
  Garlic 1 Clove (5 gm)
  Red onion 1⁄4 Cup (4 tbs)
  Jalapeno 1
  Lime juice To Taste
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1 Remove the avocado stem and cut it into half.
2 Twist the halves a little and remove the pit from the center.
3 Carefully scoop out the flesh of the avocados and transfer to a large bowl.
4 Using a fork, mash the avocado pulp well and set aside.
5 Chop the red onion and tomatoes finely and add to the avocado pulp.
6 Peel the garlic clove and using a garlic press or a sharp knife, chop it finely and add it to the avocado.
7 Chop the jalapeno pepper finely and add it to the bowl.
8 Mix well to combine all the ingredients.
9 Sprinkle some salt, pepper and lime juice as per your preference and mix once again.

SERVING
10 Serve it as a dip or as a salad.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
Mexican
Preparation Time: 
10 Minutes
Servings: 
2
Story
Just a quick guac recipe - unfortunatly the camera decided to stop before I was done... :) Nikko
Avocado Guacamole is a special dish from Mexican cuisine. Find out how the chef makes us feel comfortable with making a Mexican dish with ease along with some valuable tips on how to alter the recipe to suit your taste. Anyone who is dreads trying out new foreign recipes will come out strong after watching the video.

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7 Comments

startcooking's picture
Great demonstration on how to cut an avocado! Pity the tape ran out! Cheers :)
Snigdha's picture
Till date I always used store bought Guacamole. Next time around i'll try making it at home. So what was the next step after chopping all the ingredients?
shantihhh's picture
When avocados are expensive the frozen coarsely chopped avocados/guacample at Costco are fabulous. The containers each are like 10 avocados and half the price of fresh avocados even here in California. Then you just add some red onion chopped, diced meaty tomato, jalapenos (I prefer the red ripe ones) or better yet Serranos as they have some heat, minced garlic, and cilantro leaves diced, plus a squeeze of lime juice. If your tomato is juicy, just squeeze out a bit of the jel and seeds so you don't have soupy guac. Heirloom tomatoes tend to be juicy if beefsteaks. Ox Hearts are nice and meaty. Store bought regular tomatoes tend to be hard unless you buy the Campari or Plum type at Costco which are really quite tasty. BTW to keep the guac from discolouing place the pit in the middle of it. I so agree with Nikko coarse guacamole is best! Shanti/Mary-Anne
shantihhh's picture
Nikko-why don't you redo the video complete or at least write out the ingredients and instructions? Shanti/Mary-Anne
CookingMyWay's picture
When it comes to store bought guacamole just say no! It's so easy to make - the only hard part is finding nice ripe avocados... :) Nikko
Monica's picture
Great recipe. Check out the chef at Mercadito below. He adds a twist to the classic.
The.Tortilla.Guy's picture
A Classic my friend !!! Bravo The Tortilla Guy