Guacamole

Part two of Super Bowls and Plates.

This year’s football feast:

Another classic, this creamy guacamole is dead simple to make and works as a dip or as an addition to fajitas. Make lots – it’s good for you and your friends will love the fact you didn’t give them those tiny little dollops you get at most Mexican restaurants.

I puree the ingredients because I like smooth guacamole. If you like it chunky, simply combine all ingredients.

Guacamole

1 large ripe avocado 12 to 13 ounces, peeled, pitted and chopped

3 tablespoons fresh cilantro, chopped (reserve a little for garnish)

3 tablespoons green onion, just the white parts, chopped (reserve chopped green parts for garnish)

Juice of one lime

A splash of water (more or less for desired consistency)

A pinch of kosher salt

Combine all ingredients and puree in a food processor (optional) and refrigerate for an hour to allow flavours to combine. Serve with tortilla chips. Enjoy!

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2 thoughts on “Guacamole

  1. Pingback: Easy barbecued pork ribs « Meats, Roots and Leaves

  2. Pingback: Grilled chipotle chicken wings, blue cheese dip « Meats, Roots and Leaves

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