| Ingredients: |
Dinner: |
Notes: |
| 2 cups |
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| Avocados (preferably Haas) |
2 large whole |
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| Tomato |
1 small |
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| Onion |
1 very small |
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| Cilantro (Fresh Corriander) |
1/2 cup chopped |
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| Lime or Lemon Juice |
1 tablespoon |
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| Serrano or Jalapeno Pepper |
1 whole, seeded and finely diced or 1 tablespoon juice from canned chilis. |
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| Sour Cream (optional) |
3 tablespoons |
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| Salt |
1/4 teaspoon |
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| Pepper |
1/4 teaspoon |
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| Tabasco or other Pepper Sauce (optional) |
3 or 4 drops to taste |
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| 1. Organize ingredients. Finely dice tomato and onion. Remove leaves and coarsely chop cilantro. |
2. Cut avocados in half, remove pits then slide the knife between the skin and fruit to loosen. Set one of the pits aside. |
3. Score the avocados to form cubes being careful not to cut through the skin. Scoop the cubes into the mixing bowl. |
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| 4. Add remaining ingredients, and then mash using a fork or a masher.. |
5. Make certain that all ingredients are mixed thoroughly. |
6. Add a pit back in to maintain the freshness of the guacamole, cover and refrigerate until served. |
| CanningUSA.COM A Simple Approach to Preserving Homemade Foods |
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