Scott's Guacamole
This is the guacamole recipe that Scott made for Mark and Krissbeth's wedding reception in Alpine.
Ingredients
- 12 avocados
- 12 oz onion chopped
- 4 oz jalepeno finely chopped
- 4 tbsp cilantro chopped
- 3 tbsp garlic minced
- 3 tbsp salt
- 2 tbsp pepper
- 12 roma tomatoes diced
- 9 tbsp lime juice
Instructions
- Cut the avocados in half, remove pit, scoop out flesh and put into a bowl.
- Add remaining ingredients: onion, jalapenos, cilantro, garlic, salt, pepper, tomatoes, and lime juice.
- Mash together with a fork to desired consistency. If you like it a little chunky, then just mash a little.
- Stir to mix flavors together.
- It tastes best when the flavors have a chance to mix together, so put in the fridge for awhile to cool and let the flavors mix.
Notes
If you need to make well in advance of serving, the best way that I have found to keep the guacamole from going brown is to mash the mixture down into a bowl so that all air bubble are pushed out. The bowl needs to be big enough so that there is at least 1" of space above the guacamole to the top of the bowl.
Smooth out the top, and then gently (and I mean gently), put about 1/2" of water on top. This will seal out the air and keep it from turning brown.
When you are ready to serve, gently pour the water off, and then mix the guacamole one more time and it will be ready to serve.
I've kept it for a couple days like this in the fridge and it looked and tasted great!