Recipe by David Wright
"My mother asks me to make this all the time for small parties. Note: the more hot pepper the hotter it gets. Serve with tortilla chips."
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avocados, peeled and mashed
red onion, minced
red bell pepper, chopped
yellow bell pepper, chopped
green bell pepper, chopped
fresh jalapeno pepper, chopped
chopped fresh cilantro
Excellent recipe - I added garlic too and it just adds that extra kick to it. Make sure peppers are chopped very finely and try using red onion...again adding a little kick to it. Found it tasted even better the second day as the flavours infused each other into a spectacular guacamole medley.
I spent so much money buying the ingredients for this guacamole to learn a valuable lesson that the simper the guacamole the better...the onion was way too overpowering and the peppers unneccessary.
Absolutely delicious! I made this for my lunch yesterday. I didn't have any lime juice in the house so I used lemon. I also added garlic powder and left out the cilantro as I don't care for it. Very refreshing David!
Nothing special by any means. Cilantro was overpowering yet very bland overall. Will not be making again.
Great Guacamole, David! This was one of the items I served at recent Mexican themed luncheon on my patio. I had a work party over, and they devoured this guacamole. All I heard was Mmmmmmm, Yummmm. Guess that means they really enjoyed this. Thanks!
I would rate it better if it said that it was avocado salad or maybe american guacamole but it is sooooo not mexican guacamole
This was a good recipe. It tasted even better the next day!
i added 1/3 cup of frozen corn that I zapped 1st in the microwave and a dash of garlic salt. it tastes best after keeping it in the fridge overnight.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 268
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