drop back guacamole
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As usual I tried this one on my Mr. Bruce (husband). Here in North Carolina people like to use Mr.or Ms before a first name. That's right I am Ms. Pat to all. The thing I like about this recipe is you can use whatever hot sauce you like and if you don't like cilantro, just leave it out. (GO PANTHERS)
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(1)
yield
3 cups
prep time
35 Min
method
No-Cook or Other
Ingredients For drop back guacamole
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4ripe hass avocados (soft)
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3 Tbspfreshly squeezed lime juice
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8 dashhot sauce (recommend: franks)
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1/2 csmall-diced onion (1 small)
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1 lggarlic clove, minced
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1 tspsalt (recommend: kosher)
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1 tspground black pepper
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1 Tbspchopped fresh cilantro (optional)
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1 mdtomato, peeled, seeded, and diced (small pieces)
How To Make drop back guacamole
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1Cut the avocadoes in half, remove pits, and scoop the flesh out of their shells in a large glass bowl. Add the lime juice, hot sauce, onion, garlic, salt, and black pepper and toss well. Using a pie dough cutter or knife, slice through the avocados in the bowl until they are finely diced. Add the diced tomato. Mix well.
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2Cover with plastic wrap, pressing down on the plastic wrap to insure it sits snug against the top of the mixture. This will help keep the mixture from turning brown. Put in refrigerator and chill. This dish can be made the day before.
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3Serve with tostito chips. (Mr. Bruce likes the scoop type chips. He can get more "gauc" in each scoop.
- 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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