Guacamole!

It's finally the weekend!  On Fridays, I like to prepare a big batch of Margaritas and some delicious guacamole with tortilla chips.  

This recipe is also the perfect side dish for beef fajitas or a dip for vegetables.  The avocado flesh will start browning as soon as it's scooped out.  The lime juice and adding one of the pits to the guacamole before serving will slow down the oxidation.  Although the browning may not look as appetizing as the beautiful green color of the avocado flesh, the taste will remain the same for at least the first 24 to 48 hours.

Guacamole

Ingredients

3 ripe avocados

2 cloves of garlic, minced

1 green onion, sliced

Juice from ½ lime

½ tomato, diced

½ Jalapeño pepper, sliced (remove the seeds to reduce the heat)

Salt & Pepper

Cilantro (optional)

Directions

Cut the avocados in half length-wise.  With a spoon, remove the pit.  Keep one pit aside.

Remove the avocado flesh from the peel.

Add the garlic, green onions, tomato, jalapeno peppers and the lime juice.  Mix well

Season with salt & pepper and sprinkle with cilantro as desired.

Submerge one of the pits in the guacamole for color preservation.

Remove the pit before serving.

Happy Friday!

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