Mexican food has always been one of my favorite cuisines to prepare and eat. When I was a young, not-so-good cook, I got my hands on a Mexican cookbook that helped fuel my love for cooking. As a result, I had several favorite Mexican dishes that were part of my regular line-up.
Homemade guacamole is about as good as it gets when you want an appetizer that everyone will love. Of course, the fresh taste is always a plus, but the health benefits are also impressive. They are heart-healthy, and they may even help prevent cancer.
Homemade guacamole is super simple, and fresh is always best! You can customize the recipe by adding additional onions or tomatoes, cayenne pepper, or Tabasco for a bit of heat. Serve as a side with all your favorite Mexican dishes, add to avocado toast, or, even better, top a toasted hashbrown patty with this fresh guacamole! Top that off with a sprinkle of everything but the bagel seasoning, fried bacon, and an overlight egg for the perfect breakfast!
- 3 Haas avocados, halved, seeded and peeled
- ¼ c. chopped onions
- 2 garlic cloves, minced
- 2 to 3 tbsp. cilantro leaves, chopped
- 1 jalapeno, seeds removed and chopped
- 2 to 3 Roma tomatoes, diced
- 1 lime, juiced
- salt and freshly cracked black pepper, to taste
- Place avocado in a medium bowl and mash a little. When you mix all of the ingredients together it will break up even more, so if you like chunky guacamole don't mash it up too much to begin with.
- Add onion, garlic, cilantro, jalapeno, tomatoes, lime, salt and pepper and stir. Taste for seasoning.
- Let stand in the refrigerator, or at room temperature, for 1 hour.
Guacamole was delicious. Way better than store bought. The mushroom cream cheese enchiladas you mentioned in today’s article sounds wonderful too. I tried to rate this with five stars but it would only let me click four
I will try to share the cream cheese mushroom enchiladas soon. I’m glad you enjoyed the guacamole! As always, thanks for visiting NJSD and thanks for your comments!!