Guacamole

chip and guacamole

Avocados are in season in California from June through October. Now is a great time to mix up a batch of guacamole!

I prefer Hass variety avocados over the green-skinned kind. Hass are the smaller, dark green fruit with bumpy skin that turns black when ripe. Hass have a higher oil content making them creamier and richer than other varieties.

 

Green-skin (Zutano variety) on the left, Hass on the right

 

For this batch of guacamole I’m using both because that’s what I was given. Hey, never turn down free avocados!

INGREDIENTS:

For a party-size batch of guacamole:

5-6 avocados, pit and peel removed

1-2 Roma tomatoes, seeded and diced

2 TBSP minced onion

2 cloves minced garlic

2 TBSP lemon or lime juice

1 TBSP chopped fresh cilantro

Salt & Pepper to taste

DIRECTIONS:

  1. Smash avocados mix in lemon or lime juice
  2. Add remaining ingredients.
  3. Serve immediately or chill with plastic wrap pressed to surface of guacamole up to 2 hours.

Alternate Prep (QUICK & EASY)

3 ripe avocados, pit and peel removed

2 TBSP prepared salsa

Mash the avocados and mix in salsa for instant guacamole!

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One thought on “Guacamole

  1. Pingback: Make at Home (Baked) Tortilla Chips | Kerry Bakes

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