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Imagevic
Oct 17, 2016 5:35 PM CST
Name: Vicki
North Carolina
From Toni

Real Mexican Guacamole.

My father got this recipe from his mother who moved to New Mexico back in 1909.. and NM didn't become a state until 1912, so I guess you really can't call her an illegal alien because she was here before it was the US! Anyways, this is the recipe that she used & my father got it from her, then passed it to me.

2 ripe avocados (should be soft, but not too terribly squishy)
1 med/large ripe tomato, diced
1/2 small yellow onion, diced fine
1 Tbsp minced garlic
1 lime, juiced
salt/pepper/ground cumin (comino) to taste
Crushed Red Pepper flakes to taste (optional)
1 jalapeno, chopped superfine (optional)
1/4th bunch cilantro, chopped superfine (optional)

Pit & peel the avocados, putting in a largish bowl. Add in the tomato, onion, & garlic. Add in the salt & pepper first (I prefer the finely ground pepper, but you can use course-ground too at the same time). Mix well, adding in the ground cumin (more than a pinch, but not quite a 1/2 teaspoon). Mix VERY well. Add in the lime juice (lime is better than lemon). Mix mix mix. If you want to add the crushed red pepper flakes, add that, then the jalapeno if you want a mega-bite. Sometimes I'll toss in cilantro, sometimes I don't.. just depends on how I feel. This will make like 4 cups of guacamole I think. I don't know, I never ever have left overs. Heck, sometimes I can't even get it out onto the table before it starts to disappear. My MIL can eat almost this entire thing by herself.

This will work great for a tortilla chip dip, on top of nachos, a taco topping, or mixed in with a pork carnitas burritos. The lime juice will prevent it from turning too brown in the fridge from the oxidation of the avocado. Leftovers will keep for up to 3 days w/o getting weird tasting. If it starts to turn brown, just stir it up & the brown will disappear.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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