Guacamole

Recipe for Guacamole

Ingredients

2 avocados, peeled, seeded, and sliced
2 garlic cloves, pressed
1 shallot, minced
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Several drops of Tabasco sauce
1 tablespoon chopped fresh cilantro

Instructions

1. Place the avocado slices on a large plate and mash them with a fork. (This method creates a consistency that is smooth yet texturally interesting.) Blend in the garlic, shallot, lemon juice, Worcestershire sauce, salt, and Tabasco. Mix in the chopped cilantro. Transfer to a bowl and lay a sheet of plastic wrap directly on the surface to retard browning. Refrigerate for 2 to 3 hours or until lightly chilled.

Yield: 

Serves 6 to 8

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Reader Comments

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guac

authentic or not.No cilantro in mine............yeeeech

Guacamole!!!

ooops, forgot the finely chopped up jalepeno pepper to taste...:-)

Guacamole !!!

I was taught by my Mexican husband how they make real guacamole. They use Avocados, finely chopped up tomatoes, onions, cilantro and lime juice. Nothing more! It is really good!

Nice recipe, looks like baby

Nice recipe, looks like baby yoda lol

thank you

Thank you for taking the time to publish your helpful comments, Mr. Sanchez! Greetings from k

Guacamole Recipe

No offense meant .... but either lemon juice, or lime juice will work fine, such is for taste, but ... mostly it keeps the guacamole from turning black when stored. I use jalapeno peppers, or any other type of peppers, even at times ... use chili salsas different taste. I usually add the juice from two lemons or limes. Also ... I add chopped fresh tomato, and at times chopped small pieces of cheese, turn it into a full dip meal. Crackers, and a Budweiser on the side.
Avocados are good healthy foods, so don't be afraid to try your own mixtures, who knows ... you might invent something new!! God Bless

Lime juice and jalepano

Lime juice and jalepano peppers are more authentic than lemon juice and Tabasco sauce.

Thanks for your comment,

The Editors's picture

Thanks for your comment, Nancy.