chita's guacamole
(1 rating)
This is not a recipe, it's a technique. Make it your own. Sometimes I use white onion, sometimes I use red. Sometimes I add mayo if I want to stretch it a little, or if using as a topping for burgers. When growing up, some of my brothers and my Dad didn't like spicy food. So Mom would make half with chiles and half without. C'mon, impress your friends with tableside guacamole by prepping the ingredients in advance. Maybe they'll tip you after dinner...
(1 rating)
yield
6 serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For chita's guacamole
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2ripe avocados
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2 Tbsponion, minced
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2 Tbspcilantro, chopped
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1serrano chile, seeded and minced
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1/4 tspgarlic powder
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squeeze fresh lime juice
- OPTIONAL INGREDIENTS
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2 Tbsptomato, seeded and diced
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2 tspmayonnaise
How To Make chita's guacamole
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1Guacamole should be freeform, the only requirements are the basic ingredients shown.
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2Cut avocado in half, remove and save the pit, and scoop the flesh into a work bowl.
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3Add the amount of onions, cilantro, garlic powder and chile that suits you. Remember you can always add more, but you can't take away. Of course, you can always add another avocado, LOL.
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4Squeeze some lime juice over the avocado and stir/mash to combine all. Add salt to taste. If using optional tomato, add it now. As well as mayonnaise to taste (not too much!). When all is as you like it, add the avocado pit and bury it in the avocado.
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5If not serving right away, cover with plastic wrap directly on the surface. Serve with good tortilla chips or in tacos or as a side with other mexican food. Make a double batch because this will be gone quickly
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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