Credit: Marika’s Kitchen
- 5 ripe Haas avocados
- 4 tablespoons freshly squeezed lemon juice (or fresh lime juice)
- 1 1/2 tsp. Tabasco sauce (or 1/8-1/4 tsp. cayenne pepper)
- 3/4 cup red onion, diced fine (1 small onion)
- 2 large garlic cloves, minced
- 1/3 cup Cilantro, fresh and minced
- 1 1/4 Celtic sea salt
- 1 tsp. freshly ground black pepper
- 2 medium tomatoes, seeded and Finley diced (or 1 cup of your favorite salsa)
- Cut the avocados in half. Remove and save the pits and scoop the flesh out of their shells into a large bowl. (I use a spoon to scoop avocado flesh from peel. (Quick and efficient)
- Add the lemon (or lime) juice to avocados quickly, to prevent browning.
- Use a potato masher or strong wire whisk to mash avocados down, leaving some chunks. An electric hand held mixer, on low setting can also be used to partially mash the avocados.
- Add Tabasco, onion, garlic, pepper and salt and toss well.
- Peel, seed, dice tomatoes, and add to bowl. (or your favorite salsa)
- Mix well, taste, and adjust salt and pepper, if needed.
- Our portions are usually quite large when the avocados are being harvested from our tree. My favorite way to store and gift guacamole to family and friends are in mason jars. As many pits as I have, I add an avocado pit to each jar to help keep avocados fresh. Also, the less area exposed to air, the less browning will occur.