- Prep Time : 15m
I love avocado. I’m pretty sure it goes with everything, even cupcakes!
Fresh flour tortillas made into oven-crisped chips are perfect for scooping dallops of guacamole.
Most people add cilantro to guacamole, but I can’t say I care for it, so I’ve left it out.
Add tomatoes when serving, or substitute using salsa.
How to keep your guacamole fresh and green:
Push avocado pits into the guacamole. Place plastic wrap directly on top, removing as much air as possible. Top container with lid and store in the fridge.
- 2 ripe avocados
- 1/2 - 1 tomato
- 1/2 tsp. sea salt
- 1 tbsp. lime or lemon juice
- 1/4 of an onion
- 1 green onion
- 1 clove garlic
- 1/4 - 1 tsp. sriracha sauce
- 1/2 - 1 tsp. black pepper
- dash of cumin
Mash ripe avocados with a fork. No need to mash it entirely, leave a bit of texture.
Add remaining ingredients, adjusting for taste and reserving the tomato.
Place avocado pits in the mixture, top with plastic wrap and onion pieces to store in the fridge. Or add tomato and serve.