For a long, long time, I thought I didn’t like guacamole. In fact, I knew I didn’t like it. I had tried a store-bought kind once, and never wanted to try it again afterwards. It’s ironic considering I eat it at least once a week now.
It wasn’t until I tried my godfather’s homemade kind, that I truly discovered the joys of mashed avocados. It was so much better than any kind I had ever tasted before, which in fact never tasted like guacamole at all. Today, I really don’t understand how it became such a popular ready-made dip. It’s like a puzzle to me. Guacamole is so easy to make yourself!
Most people don’t even think about trying their hands at it. Maybe they think that it’s too complicated, or that it requires hard-to-find, exotic ingredients. Whatever the reason may be, I’m here to break the myth! It’s so ridiculously easy to make, that it’ll probably take you more time to go to the store and buy a pack. As long as you have the ingredients, homemade, fresh guacamole can be ready in less than 5 minutes. Mexico never felt so close, so grab a tortilla and dig in! Bon appétit!
Total time: 5 minutes
- 2 avocados
- 1 tomato
- ½ red onion
- ½ lime (juice)
- Tabasco (to taste)
- salt & pepper
- Start by cutting the avocados in half. Mash them with a fork and put them in a bowl.
- Next, chop the tomato and the onion very thinly, and add them to the same bowl.
- Season with the lime juice, Tabasco, and salt & pepper. Mix well, and serve with a mount of tortilla chips. Dig in!
TIP: to prevent browning, simply leave the avocado pit in the bowl with the guacamole! Sounds crazy but it works!
- 2 avocats
- 1 tomate
- ½ oignon rouge
- ½ citron vert (jus)
- sel & poivre
- Commencez par couper les avocats en deux. Dans un bol, écrasez leur chair à l’aide d’une fourchette.
- Ensuite, émincez très finement la tomate et l’oignon. Ajoutez les dans le bol.
- Assaisonez avec le jus de citron vert, le Tabasco, du sel et du poivre. Mélangez bien le tout et servez ce guacamole avec une montagne de tortillas!
LE PLUS: Vous pouvez laisser le noyau de l’avocat dans le bol du guacamole pour éviter que ce dernier ne s’oxyde!