Guacamole is a must for any fridge -- they're great as a spread, a dip, a topping or as a snack. I like making a big batch at the beginning of the week so I can always have something to snack on when I come home starving, or if I'm in zombie mode in the morning I can slap it on some toast and call it a day.
- 2 ripe avocados, pitted and cubed
- 1 ripe roma tomatoes, small diced
- a handful of cilantro, cleaned and finely chopped (omit if you do not like cilantro)
- 1/2 medium purple onion, peeled and finely chopped
- 1 lime, juice only
- 1/2 tsp salt
Place all ingredients in a large glass or plastic tupperware. Cube the avocados and mash with a fork or potato masher. Add remaining ingredients and mix well -- if it needs more acid add more lime, same with salt but remember to add in small amounts at a time to avoid over seasoning.
Place in large bowl and serve with tortilla chips. If not serving immediately, cover and refrigerate.
You can prolong the shelf life of guacamole by freezing it until ready to use or keep it from browning by making sure the plastic wrap directly touches the ENTIRE surface of the guacamole.
The browning is caused by the guacamole being exposed to oxygen. By sealing the surface area with the plastic wrap, this allows your guacamole to stay green for at least 2 days!