Subscibe to DEAL OF THE DAY

Even though we've passed the Cinco De Mayo festivities this
past weekend we'll keep the fresh guacamole recipe around
for your chip dippin' needs any time of year... none of the
baby food consistency stuff you get in a bag. There are so
many versions to make your own There is actually a market
out here that makes guacamole to order and sells by the
pound just on Saturdays, however each time I go out of my
way to stop in at that time the line is out the door!

No worries this couldn't be easier to prep at home on your
own and if you use a large fork or potato masher you can get
just the right consistency without doing a puree (aka baby
guac ;o)


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2 large ripe avocados
2 medium tomatoes, finely chopped
2 jalapeno chilies, seeded and chopped
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons fresh cilantro, finely chopped
3 tablespoons fresh lime juice
dash pepper

Mash avocados with a potato masher (leave chunky). Mix all
ingredients together in a glass bowl, cover and refrigerate
at least 1 hour to allow flavors to blend. Serve with
tortilla chips.

Category: Vegetables, Appetizers

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Avocados must be used when fully ripe. They do not ripen on
the tree and are rarely found ripe in markets. Fresh avocados
are almost always shipped in an unripe condition.

To test for ripeness by cradling an avocado gently in your
hand. Ripe fruit will yield will be firm, yet will yield to
gentle pressure. If pressing leaves a dent, the avocado is
very ripe and suitable for mashing. They are best served at
room temperature.

When you buy hard, green, unripened avocados, store them at
room temperature until they soften. Once avocados are at a
desired stage of ripeness, they may be refrigerated for up to
2 to 3 days.