R
Raquelita
Guest
2 avocados
2-3 roma tomatoes (or 1/2 large tomato), finely chopped
2-3 Tbsp. onion, finely diced (or onion powder)
1-2 cloves garlic, minced (or garlic powder)
salt and pepper
juice of 1 lemon (or lime, or even vinegar)
In a medium bowl, mash the peeled and pitted avocado (you can use a fork or potato masher...just make sure the avocado is really ripe before attempting so you don't break the potato masher).
Mix in the chopped tomato, diced onion, garlic, and salt and pepper to taste.
Slowly add in lemon juice - just enough to keep the avocado from turning brown and give the guacamole a little zing - not enough to make it soupy.
Serve with tortilla chips - either storebought or homemade.
2-3 roma tomatoes (or 1/2 large tomato), finely chopped
2-3 Tbsp. onion, finely diced (or onion powder)
1-2 cloves garlic, minced (or garlic powder)
salt and pepper
juice of 1 lemon (or lime, or even vinegar)
In a medium bowl, mash the peeled and pitted avocado (you can use a fork or potato masher...just make sure the avocado is really ripe before attempting so you don't break the potato masher).
Mix in the chopped tomato, diced onion, garlic, and salt and pepper to taste.
Slowly add in lemon juice - just enough to keep the avocado from turning brown and give the guacamole a little zing - not enough to make it soupy.
Serve with tortilla chips - either storebought or homemade.