Avocados, I wasn’t always a fan of them. The first time I tried one, it was as hard as a rock, and tasteless. Bleah, what was so great about it I thought? Of course I now know that first avocado wasn’t ripe, so why would I like it? The second time I was convinced to try it was in the early 80′s when I was living in Chicago. A sweet Guatemalan lady, who was an awesome cook, talked me into trying her guacamole recipe. Oh my goodness, it was amazing. Creamy, smooth and delicious, I was an instant convert. This wonderful woman was kind enough to share her recipe with me, and I have been making it the same way for almost 30 years now.
The key to delicious guacamole is using fresh ingredients. The best way to choose the right avocado, is to first look at the color. If it is black, it is most likely ripe. Pick the avocado up, and give it a firm, but gentle squeeze. If it barely gives under slight pressure, it is ripe and ready to use. If the avocado is really soft put it back, it’s to ripe and will make a lousy guacamole.
Cut avocados in half. Remove seed and scoop out the avocado from the peel. Place into a mixing bowl.
Using a fork, mash the avocado. Add the chopped onion, lime juice, salt and garlic powder and mix well. Add the tomato and stir to combine.
Serve with chips, or cover and refrigerate until ready to serve.
http://angelshomestead.com/classic-guacamole/
thanks for sharing, visiting from SRC. Had guac at a restaurant last night anad not that good. love some good guac!
Yuck, nothing worse then guacamole that isn’t fresh, or seasoned right. I hope you can give my version a try. : )