My cousin-who-is-like-a-sister shared her guacamole recipe with me, and there’s no turning back. Forget the store-bought stuff, this guac is everything! And so is her Shrimp Bread, if you haven’t tried it.
Recently I’ve discovered how much I love avocados– delish on toast with just salt and pepper. Adding just a few more ingredients + chips will make this an appetizer everyone eats until it’s gone.
We had one lonely sprig of cilantro in the garden, and this girl had to make do.
Just don’t tell April.
We slice the avocados in half, cross cut them and scoop out with a spoon. Finely chop the cilantro, red onion and jalapeño and cut the tomatoes into small cubes. April recommends Roma tomatoes, but I used cherry tomatoes because that’s what I had.
Squeeze lime juice over the chopped onion. Add cut avocado, chopped jalapeño, cilantro, garlic, and mix. We left the avocado a bit chunky, but mix as you like it and add cracked pepper and salt to taste.
Serve with your favorite chips, tortillas, or use as a side on Taco Tuesday.
Tip: Reserve one of the avocado pits and place in the guac to keep it from turning brown.
Enjoy!
April’s Guacamole
- Total Time: 0 hours
Ingredients
- 6 avocados, sliced and scooped from rind
- One half red onion, finely chopped
- 2 tablespoons garlic
- 2 Roma tomatoes, chopped
- 1–2 jalapeñoes, chopped
- 1 bunch cilantro, washed
- 2–3 limes
Instructions
- Finely chop onion and squeeze lime juice over the top.
- Score and scoop out avocado, leaving slightly chunky.
- Cut up all remaining ingredients.
- Mix all ingredients together
- Add salt and cracked pepper to taste.
- Serve with chips
- Prep Time: 0 hours
- Cook Time: 0 hours
