Guacamole is not only for dipping chips, but it is also great as a condiment for tacos, sandwiches, or any Mexican dish. This is also a great summer time food. It goes perfectly at any barbecue or picnic. Add jalapeño peppers if you like a little heat.
Avocados are very nutritious. They are full of vitamins and minerals such as potassium, folate, vitamin K, vitamin C, and more. Although avocados are high in fat, they are a good source of the heart healthy monounsaturated fatty acid called oleic acid. So you don’t have to feel too guilty about eating something so delicious…enjoy!
2 – avocados
1 – medium ripe tomato
1/4 – cup diced red onion
1 – lime
1/4 – cup chopped fresh cilantro
1/2 – tsp. salt
Ground black pepper to taste
Tortilla chips for dipping
I use a mortar and pestle to mix the guacamole, but if you do not have one you can use any bowl and a fork to mix the ingredients.
Using a knife, slice the avocado in half, length wise. Hold the fruit with both hands and twist until the two halves separate. To remove the pit, whack it carefully with the knife until it sticks into the pit. Hold the avocado firmly in your hand and twist the knife with the other hand. The pit will lift out easily.
Scoop out the avocado from both halves with a spoon and place it into the mortar or bowl. Add the salt and black pepper. Using the pestle or a fork, mash the avocado to the consistency you prefer. You can make it smooth or a little chunky. I prefer it a little chunky.
Now add the diced onion and tomatoes and chopped cilantro. Squeeze the juice of the lime over top and mix through the avocado.
Remove the guacamole from the mortar and place into a bowl or container. Cover completely with plastic wrap, placing it against the surface of the guacamole in order to keep out the air. Let it set about one hour to allow the flavors to come together before serving. Serve at room temperature for the best flavor with your favorite tortilla chips.