This Guacamole is a perfect appetizer or snack. Everyone loves it and it is so easy and fast to make! This recipe was inspired by my sister, Larisa, who one day brought it over our house as a snack when we were grilling by the pool. We ate every last bit of it while we were waiting for the burgers and hot dogs to be done, And even my son who was never a fan of avocados, really enjoyed it. By the way, I thought I should mention that this Guacamole is a perfect side/snack for a cook out! We usually pair it with baked Pita bread, although it would work with pita chips, tortilla chips, or just on top of bread too. But we enjoy eating it with fresh, hot out of the oven Pita bread! 🙂
Guacamole {Serves 4-6}
Ingredients:
- 3-4 ripe Avocados (They have to be a little soft to the touch)
- 1/2 a Lime, juiced
- 1 Small Onion, Finely diced
- 1 Large Tomato
- 1 Small bunch of fresh Cilantro (About 4 Tablespoons)
- 2-3 Garlic Cloves (More or less, depending on your love of garlic)
- 1/8 teaspoon Ground Cayenne Pepper
- 1 teaspoon Salt
- 1-2 Tablespoons Olive Oil
- 1 Bag of Pita bread (Optional but highly recommended!)
Directions:
1) Cut the avacados in half and scoop them out, using a spoon, into a big bowl. DO NOT throw out the seeds from the middle of the avocados, You will need them at the end (to keep the guacamole fresh).
2) Mash the avocados using a fork or potato masher, Until it gets to your desired consistency. Some people like it chunky, some like it smooth. I like mine smooth.
3) Using a citrus press, juice half of a lime and add the juice to the avocados.
4) Cut the tomatoes into little dice. Finely chop the onion and cilantro. Add it into the bowl.
5) Using a garlic press, add the garlic cloves. Then add 1 teaspoon of salt and the 1/8 teaspoon of cayenne pepper. Mix well. Then add the 3 avocado seeds to the bowl. *The secret of the avocado seeds is that the seeds will keep the guacamole from turning brown and keep it beautifully green. Its a neat trick I learned from a friend.
6) Add the 1-2 Tablespoon of Olive oil and mix very well. It can be served right away but for best results, refrigerate it for at least 1 hour.
*The Pita bread I just cut into 6 triangles and stick it in a small conventional oven on 300- 350, for about 5 minutes. They are the perfect companion for this tasty Guacamole! and the whole bag serves 4.*
And there goes my hubby dipping the baked Pita bread into the yummy Guacamole! I’ve heard this is the BEST guac in the world. But don’t take it from me, try it yourself! 😉