McGuacamole
- 10
- 15 minutes
- none
Ingredients
- 7 or 8 Avocados (Recommend using a potato masher but a fork works if you don’t have one. If you like chunky guac, only mash a few times at the start. It’ll naturally mash more as you stir in the other ingredients If you like smooth, creamy guac, mash basically as much as you want from the jump. Save 4-5 pits to drop in bowl when done)
- 1 yellow onion, small diced
- 2-3 Roma Tomatoes, deseeded and deribbed
- 1 bunch Cilantro (You really can’t have too much of this stuff. I recommend taking a little extra time and plucking the leaves off the stems before you chop them up. Throw stems away because gross texture.)
- 1 jalapeno (remove seeds and ribs - this is where most of the heat is), small diced
- Garlic Powder (Can never have too much…Unless you are Sydney, in which case any is too much because she kind of sucks)
- Salt & Pepper to taste.
- Juice of 1-2 Limes
Directions
- Mix everything together to your desired consistency.
- Taste a few times as you go to see if you need more of anything.
- When you’re satisfied, toss the avocado pits you saved in and press ‘em down into the mush.
- Next take some saran-wrap and cover the bowl. Lightly press the plastic wrap down into the guac so there’s no air between it the plastic.
- Rubber band around the edge of the bowl or use Tupperware to seal in the freshness.
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