Tex Mex Guacamole
Guacamole may be used as a topper with tacos, enchiladas, fajitas, etc. or served on a bed of lettuce as a salad, or simply served along with tortillia chips. If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.
- 6 avocados ( soft, but not mushy)
- 2 -4 garlic cloves, minced ( depends on how much you like garlic)
- 1 lime, cut in half
- 1 medium tomato, diced
- 1/2 medium onion, diced
- salt and black pepper to taste
- chopped cilantro (optional)
- 1 diced jalapeno peppers (optional) or 1 diced serrano pepper (optional)
Preparation time 5mins
Cooking time 50mins
Adapted from theauthenticmexicankitchen.com
Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.
Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
Cover the bowl and refrigerate for 30-45 minutes.
Uncover and taste.
Add salt and black pepper as needed.