Guacamole
This is probably the best appetizer for football games or a side dish for "Taco Tuesday". It takes minutes to make and is best served fresh with a big bag of chips. I like to use Lawry's Seasoned Salt in this recipe. A pastry cutter works well for mashing to avocado and tomato, but a fork can also be used.
Ingredients
- 2-3 large, rip avocados (black skin, slightly soft to the touch at the top)
- 1 tomato diced
- 1 lime
- 1 jalapeno
- 1 bunch cilantro stems removed and finely chopped
- seasoned salt
- freshly ground black pepper
Instructions
- Take a knife around the outside of the avocado and twist to open. Carefully "hit" the pit with your knife and twist to remove.
- Scoop out the avocado into a bowl and using a pastry blender or a fork, mash the avocado.
- Add the diced tomato and mash it into the avocado using the cutter.
- Cut the top off the jalapeño and slice it lengthwise. Remove the membrane, add some of the seeds to the avocado mix or all of them if you like your guacamole to have more of a kick.
- Dice the jalapeño and add, stirring to combine.
- Slice the lime in half and squeeze the juice into the avocado, stirring well.
- Add the cilantro, seasoned salt and pepper to taste.