I always have the ingredients on hand for this easy, basic guacamole. If dinner will be taking a bit longer to finish I will mash an avacado or two, add the other 3 ingredients and pull out a bag of chips for an instant appetizer while we wait on dinner. It is a recipe that can be made with any number of avacados, by just adjusting the other three ingredients accordingly. I have tried various ways to keep cilantro fresh and found the best way is to place the stems in a glass of water and cover the leaves with a plastic bag and keep it in the refrigerator. Using a firmer plastic bag like a food storage type rather than the flimsy grocery store type works better too. I have also found that avacados ripen faster on a counter rather than in the refrigerator (just like tomatoes). Once ripe, place in the refrigerator and use within 2-3 days. Avacados are ripe when they turn darker and have a slight give to them when gently squeezed. We eat this year round but I thought I would share it now with the football playoffs and super bowl going on. You may want to add this to your game day snack table.
- 2 ripe Avacados
- Juice of ½ Lime
- ¼ cup chopped Cilantro
- ½ teaspoon Garlic Salt
- Prepare as close to serving as possible
- Slice avacados in half, scoop into a bowl and mash with a fork
- Chop cilanro leaves into small pieces
- Add lime juice, cilantro and garlic salt into the mashed avacados and mix well
- Keep an avacado pit in the guacamole to keep it green (optional)
- Serve immediately
Adjust the amount of garlic salt to taste
Avacados ripen best on a counter. Do not put them in the refrigerator until ripe and ready to use. They are ripe and mashable when they are a darker color and there is a slight give to them when gently squeezed.