Monday, October 5, 2009



4 Ripe Haas avadados
3 tbs freshly squeezed lemon juice
8 dashes Tabasco sauce
1/2 cup small-diced red onion
1 large garlic clove, minced
1 tsp kosher or sea salt
1 tsp freshly ground pepper
1 medium tomato, seeded, and small-diced

Cut the avacados in half, remove the pits, and scoop the flesh out and place into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt and pepper and toss well. You can break up the avocado with a fork but try to leave it a little chunky. Add the tomatoes and mix well. Check for seasoning. To store the Guacamole, make sure you place cling wrap directly on top of the Guacamole and get all the air out so that it does not turn brown and store in the fridge. Serve with pita chips or anything that you like to dip.

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