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  • Just Too Good Guacamole

    1 vote
    Just Too Good Guacamole
    Prep time:
    Servings: 2 Cups
    by Saralyn
    2 recipes
    		 >
    It's funny how your tastes change. It was only two years ago that I absolutely hated anything to do with avocados. Whenever we would go to a Mexican restaurant, I'd always give my husband the guacamole that came with my meal. Do not ask me how or why, but now I absolutely LOVE guacamole. And no, the change didn't come along due to pregnancy! I'm too old for that. Anyway, now I make my own and when I taste it to make sure everything is ok, I stomp my foot and say "Man, that is just too good!" Every restaurant I go to that serves guacamole, I try it. To me, none of it tastes as good as this recipe. Of course, I might be a little prejudiced! Serve with tortilla chips. It's great on a grilled hamburger with roasted poblano peppers and asadero cheese and don't forget to put some in your fajitas.

    Ingredients

    • 4 medium ripe Haas avocados
    • 1 Roma tomato
    • 1 1/2 Tbsp finely diced red onion
    • 1/3 cup. chopped fresh cilantro
    • 1/2 tsp cumin
    • 1/2 tsp kosher salt
    • 1/4 tsp ground red pepper
    • 1 tsp lime juice

    Directions

    1. I get all of the ingredients except the avocado ready first and save mashing the avocado for last.
    2. 1. Cut the stem end off the tomato and remove the pulp and seeds with a small spoon, leaving just the meaty part of the tomato. Slice the tomato into very thin slices, then finely dice.
    3. 2. Dice the red onion and chop the cilantro.
    4. 3. Cut the avocados in half by taking your knife and cutting around the outside from the stem end to the big end all the way around. Twist the top and bottom halves in opposite directions to separate. Use a large spoon to remove the pulp from both halves and put in large bowl. Use a pastry cutter to mash the avocado, leaving it a little lumpy. Add the lime juice and mix into avocado.
    5. 4. Add the tomato, onion, cilantro, cumin, salt and ground red pepper. Mix well.
    6. 5. Cover with plastic wrap, making sure the wrap sits right on top of the guacamole and clings up the sides of the bowl. Put on tight fitting lid. Refrigerate for a couple of hours to let the ingredients blend together. It will taste better.

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