Guacamole: A Simply Easy Recipe

I have the best guacamole recipe! Yes, purely easy! How do you like yours? Some people love their guacamole dip with all the fixins! Tomatoes, jalapeno peppers, onions, garlic, cilantro, etc. I love it any way I can get it. But, I do not like a lot of heat! But that is just me. So, let us duke it out. I am famous for my guacamole. Honest. My recipe is just plain simple and easy. I do not add mayo, cottage cheese (yes, there are those who do! ), or fancy dancey additions. If you want them then you can add them to my wonderful, easy, pure guacamole.

Images are mine unless stated otherwise.

Hey all you "MonkeyBrains" (just kidding!), tell us all just how you like your guacamole! I am interested in what you are thinking and so is everyone else! There are several more chances for you to tell the world about your favorite guacamole below.

Just keep on scrolling, reading and participating!

Do you like "pure" guacamole?

It cannot be said too many time, the Haas avocado is the best one to use for guacamole dips and salads.

Image of the Haas Avocado is from Microsoft Clip Art

Some like to have a guacamole salad. Some love to dip it up!

Enjoy some guacamole and margaritas while you watch party goers have their photo taken. If you use your smartphone, you can upload to Facebook or Twitter immediately. What fun.

How do I choose an avocado? I only use Haas Avocados in my guacamole. They have a rough, bumpy skin. Choose dark (almost black) avocados that are slightly soft when you feel them. If the avocados are more green than black, let them ripen for later use. If they are very soft, you can still use them, but you will have to discard some of the flesh because of discoloration. Nutrition Facts for this Guacamole Recipe: Per 1/4- cup serving: 310 calories; 21 g fat ( 4 g sat , 10 g mono ); 7 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 7 g protein; 6 g fiber; 451 mg sodium; 505 mg potassium. Nutrition Bonus: Folate (16% daily value) Carbohydrate Servings: 1 1/2 Exchanges: 1 starch, 4 fat

Step 1: stick the point of a large knife in the top near the stem-end of the avocado

Step 2: Find the pit or seed with the tip of the knife

Step 3: and slowly make one slice around the fruit following the pit.

Step 4: When done slicing, give the avocado a gently 1/4 turn and lift it apart.

Step 5: Gently whack the pit with the cutting blade of the knife sticking it in the seed.

Step 6: Give the seed (pit) a gentle quarter turn and lift it out!

Ole!

I find no need to use a knife or a spoon to peel a ripe avacado. I know, I misspelled a word. I discovered that I have been doing that for a long time. After writing this page, I will never forget how to spell "avocado" ever again.

Here is a tip for tomato lovers:

Drain your tomatoes before you add them to the guacamole. Here is how you do it: slice the tomato; sprinkle with a little salt; place the slices on a paper towel or in a colander for about 30 minutes. This takes the extra moisture out of the 'mater and will keep your guacamole from becoming too runny or "soupy".

I would also wait to add the chopped tomato until you are ready to serve it.

Tomatoes are wonderful in Guacamole; do you agree?

I must admit that I do love a bit of heat--but not too much. I chop the seeded jalapeno; some connoisseurs love the peppers sliced. You can also put a little of the juice from the jalapeno jar or can in the guacamole. Be careful not to add too much. Don't want your guacamole runny, do you?

Do you like the heat of jalapeno peppers in your guacamole?

Red or sweet white onions are great in guacamole. Sometimes I used thinly sliced green onion with the tops. Yum!

Do you like onion in your Guacamole?

If you have a favorite ingredient that I did not mention or a recipe for guacamole -- please feel free to put it in you comment.

Thank you in advance for giving me a thumbs up or "liking" or "sharing" my easy -- yet wonderful -- guacamole recipe!