Guacamole Recipe
Whether you're on team mash or team chop, it's not a game day without guacamole. Skip the restaurant trick of using a mortar and pestle to process the guacamole—a fork works just as well and keeps things nice and chunky.
You can make this avocado salad smooth or chunky depending on your tastes.
Ingredients
⊙ 3 large sized avocados.
⊙ 1 medium sized onion finely diced
⊙ ½ clove garlic minced
⊙ 2 tomatoes, finely chopped
⊙ 2 Tsp. lemon juice
⊙ 2 ½ tablespoon chili sauce
⊙ (Optional) 100 ml plain yogurt/sour cream
⊙ ¼ Tsp. black pepper
⊙ Salt to taste
⊙ 3 large sized avocados.
⊙ 1 medium sized onion finely diced
⊙ ½ clove garlic minced
⊙ 2 tomatoes, finely chopped
⊙ 2 Tsp. lemon juice
⊙ 2 ½ tablespoon chili sauce
⊙ (Optional) 100 ml plain yogurt/sour cream
⊙ ¼ Tsp. black pepper
⊙ Salt to taste
Method
Halve and pit avocados and scoop the flesh into a bowl. Mash the avocados until smooth. Stir in pounded onion, garlic, tomatoes, lemon juice, chili, black pepper (Optional) plain yogurt/sour cream. Add salt to taste.
Guacamole may be made 2 hours in advance, covered with plastic wrap, and chilled.
Halve and pit avocados and scoop the flesh into a bowl. Mash the avocados until smooth. Stir in pounded onion, garlic, tomatoes, lemon juice, chili, black pepper (Optional) plain yogurt/sour cream. Add salt to taste.
Guacamole may be made 2 hours in advance, covered with plastic wrap, and chilled.
Serve as a dip with Crisps, Tortilla chips or toasted bread cut into round/triangular/small square shapes (be creative!) and enjoy!
