It’s a dip. It’s a spread. It’s a condiment…. It’s delicious. I’ve spent my whole life eating guacamole, and this people-pleasing recipe is a knock-out. Best of all, even beginners can manage it.
- ½ onion
- 2 cloves garlic
- ¼ Serrano pepper
- 1 sweet basil leaf substitute ¼ tsp dried sweet basil
- 2 tsp fresh cilantro substitute 1 tsp dried cilantro
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp lemon juice
- 1 TBSP lime juice
- 1 TBSP tomato paste
- 2 avocados
Serve with tortilla chips. Use as a spread for crackers or bagels or as a dip for vegetable spears or triangles. Serve as a side or topping with Mexican cuisine. Top omelets and salads. Spread it on a soft taco or sandwich with a pork, chicken or seafood item.
Blender takes much less time than molcajete.
To keep guacamole from browning, place a plastic cover in an airtight environment. Air turns it brown, and removing air from its surface protects it.