Thursday, January 19, 2012

Easy Guacamole

Easy Guacamole
(2 cups plus)


2 Avocados
1 Tomato
1 Scallion (green onion)
2 tbsp. Fresh Lemon Juice
½ tsp. Salt
Tabasco Sauce, to taste
2 4 oz. cans Diced Green Chilies


Cut each Avocado in half and remove pit.  Using a spoon, scoop out the green pulp of the Avocado and place it into a blender or food processor.  Next, core and quarter the tomato before adding to the Avocado.  Remove the ends of the scallion and cut into 1 inch lengths and add to Avocado mixture.  Add the lemon juice, salt, Tabasco and chilies to the mixture and blend/process until smooth.  Place in a serving dish and cover with plastic wrap/film and refrigerate at least one hour before serving.  The recipe can be made the day before-see note.

Note:               Avocados will turn dark because of the air.  To keep this from
                           happening when you cover with plastic wrap/film, place it right
                           on the dip.  Be sure to press out any air between the dip and
                           the covering.  This will keep the beautiful green color from
                           turning on you if made the day before use.

Ideas for Future Efforts

1 comment:

  1. Greg and I add 1/2 of a mango, chopped. YUM!