>> Friday, April 9, 2010

Adapted from Alton Brown

2 organic avocado, halved, seeded, and peeled
sea salt to taste
half red onion, diced
1-2 Roma tomatoes, seeded and diced
1 garlic clove, minced
2 teaspoon cilantro leaves, chopped 
1 freshly squeezed lime juice to taste

Place the scooped avocado pulp and sea salt and mash with a fork (make sure not to smash too much).  Then, fold in the onion, tomatoes, garlic, and cilantro. Add lime juice to the mixture.  Cover with plastic wrap pressed directly on the surface of the guacamole to prevent from going brown and refrigerate before serving with tortilla chips or as a topping for any Mexican dishes.  Enjoy!


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