from the kitchen of Ellen (see photo on Street Tacos page)

  • 5 ripe Haas avocados
  • 1 lemon, juiced
  • 5 mashed garlic cloves
  • salt and pepper to taste
  • 5 tbs salsa, or to taste
Skin and pit:
  • avocados.  Place insides of avocados in bowl and mash with potato masher until desired consistency is achieved.  Add lemon juice, garlic, salsa, and salt and pepper to taste.  Let sit in fridge for a while prior to serving to allow flavors to mix.  When storing, cover surface of guacamole (not just container) with Saran wrap, in order to minimize exposure to oxygen and thus browning.


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