1. 1. In a medium bowl, mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving. 2. My Note: I made the process alot easier by putting all but the avacado in a food processor -- no chopping! It is caliente (hot) tho -- so if you like the dip more mile omit or lessen the jalapeno's. I de-seeded the tomato (used 1 roma) and added 1/4 teaspoons of cumin. 3. I also only used one jalapeno. I suggest more avocados or less of the other ingredients. 4. ** I FOR GOT One thing that recipe does not say and perhaps this is a no-brainer for some: You need to seed the jalepenos and remove the membrane. We almost removed the lining of our mouths! **. 5. Too much salt ruins it. If salty, is over powering. Instead add some garlic powder and you're good! 6. If you plan on making this ahead of time (no more that 24 hours), I find it's best to add the tomatoes right before serving. I find the juice causes the guacamole to brown faster -- even with the lime juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
