Guacamole
Roberta Reynolds
Before Sissy pointed out – none too tactfully – that the way I made Guacamole pretty much sucked, I was content to mash up some avocados and add a couple of squirts of lime juice. Once I tasted her Guacamole, there was no turning back. This is the best I’ve ever tried, and I’m not just saying that because she’s my sister. Rich with ripe avocado, brightened with lime juice, the spiced with just the right amount of habanero chili, cilantro, and green onion. This guacamole is the perfect side dish to a Mexican feast, or on the other hand you could just hide in a room with a bag of chips and eat the whole batch all by yourself. By the way, feel free to change up the amount of cilantro, garlic, and habanero to suit your own taste – it will just be all the better that way.
Prep Time 15 minutes mins
Total Time 15 minutes mins
- 3 ripe large avocados
- About ¼ cup chopped Cilantro
- Juice of 2 medium limes
- 3 cloves of garlic smashed and finely chopped
- Green onion thinly sliced
- Habanero chili peppers finely diced
- Salt to taste
Cut avocados in half, remove pit, and peel. Slice the avocados into a medium sized bowl.
Quickly squeeze lime juice over the avocado, then add the garlic, green onion, habanero chilies, and mix gently until the texture is pretty smooth but that a few nice chunks of avocado still remain.
Add salt to taste.
Dive in immediately – really, did I have to say that?
PS: My sis says that if you place an avocado pit into the guacamole, it will stay bright green for hours. I have not tested this since it never lasts that long.