Recipe by Liam&Levi'sMommy
"My husband begs me to make this all the time and my 2-year-old can't get enough of it! It never lasts for more than a day in our house. If you like guacamole, you will LOVE this recipe. My sister and I have been tweaking it for years and finally have come up with the best recipe ever. The key is to use avocados that are perfectly ripe."
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ripe Hass avocados - pitted, peeled, and diced
roma (plum) tomatoes, chopped
chopped fresh cilantro
green onions, chopped
jalapeno peppers, seeded and minced
garlic, finely minced
salt and ground black pepper to taste
This is a basic, traditional guacamole recipe with the additions of the ingredients I enjoy and the omission of those I don't. I cut the amounts of jalapeno and cilantro in half simply to suit our personal tastes and used yellow onions rather than the green. I wouldn't hesitate to refer to this recipe again.
I don't use cilantro. I prefer to use Texas Sweet onions instead of green onions and a lot less garlic. This way you can taste the avocado-which must be ripe-just soft-for the best taste.
Yummy! This was smooth and creamy with just the right amount of flavor - nothing artificial, no jarred salas or other oddities to make it some sort of "creation". I cut the recipe in half to give it a try. I de-seeded the tomatoes, used one jalapeno, a few pinches of kosher salt, opted out of the black pepper and added a little more than 1/4 tsp. of cumin - it went great with warm tortilla chips and ice cold margaritas!
Spicy and fresh - this will be my go-to guacamole recipe from now on. All the flavors in this recipe were perfectly proportioned for our tastes.
Everything I love in my guacamole! I reduced the recipe to use 2 avocados & it made a huge portion- I think using 8 would feed a big group. I like more garlic & think next time I would use 1 more avocado per reduced portions of everything else. Yummy!
This recipe is very much like my favorite Guacamole. The only change I make (for 8 avocados) I use 3 TBS finely minced red onions instead of green onions. I like the coarse texture of the "mashed" avocado so I use a large fork rather than a small one. If I'm making a large amount for a party I strain the juice from a couple of fresh lemons, put it in a spray bottle and lightly spray the interior of my bowl and the top surface of the piled on Guacamole. I have found that if you get too much lemon IN the Guacamole it changes the whole flavor, makes it taste lile "store bought".
Love this !!!!! I already made my guacamole the exact same way. The only difference is I don't measure my ingredients, I eyeball them & taste as I go, that's how my abuelo made his famous salsa, so that's how make my guac! These ingredients are all you need!
Quick and easy. I also added a little white vinegar and olive oil gave it a little kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 168
** Calories from Fat: 133
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