This is my recipe, which was posted slightly differently than how it was submitted. A couple tips: • you know an avocado is ripe when the skin is black, and there's a little "push" when you slightly squeeze it. Too much "push" and it's over-ripe; too little and it's not ready yet. • the pit will fall out as you're peeling a ripe avocado... if you need a spoon to get it, the avocado's not ready yet. • to keep the guacamole from turning brown, place plastic wrap directly on top of the finished dish, making sure to eliminate all air contact with the guacamole (it's exposure to the air that will turn it brown). When ready to serve, remove the plastic wrap and stir the dish with a fork. • This is ALWAYS best at room temperature.
Very good. Used canned tomatoes with green chilies. Will make again.
Made this last night for a party and everyone LOVED it. The only difference that I made was substituting lime juice for lemon because I had limes on hand and no fresh lemons. I also would recommend keeping the pits in the bowl until it's time to serve so that it doesn't brown!
Needs cilantro. Otherwise it's good.
I added some garlic salt good stuff
I made this recipe exactly according to the instructions listed and found the dish to be very very tasty. It was easy to make too. It does remind me of the guacamole served in most restaurants. Thank you ellenmoriah for submitting it. A new one for my recipe box.
We tried this recipe with carne asada. We used cherry tomatoes from the garden which added such flavor. I used lime juice instead of lemon juice and it was fantastic!
Today is 02/05/2013 and I just made this recipe and realized I forgot the Lemon Juice but it was still great! I like this version because it is natural homemade and you can make this sodium free. Plus no buy buying the pre-packaged spices.
This was the first guacamole recipe I have ever liked!
yup....which is a good one
