I made guacamole with two avocados I had around. I hadn’t really planned on guacamole – I’d bought avocados without really having a plan for them – but I managed to more-or-less make the Guacamole recipe from my 2000 Betty Crocker cookbook.
This wasn’t bad. I think it would have been better as written, with 2 jalapenos and fresh cilantro. Alex preferred it garnished with the red bell pepper, and I agree. I think this guacamole would make a nice addition to a burrito or some other dish, but in general I’d rather have a different, more interesting recipe as a dip.
adapted from the 2000 Betty Crocker Cookbook
- 2 jalapenos (I used 1)
- 2 ripe large avocados
- 2 tablespoons lime or lemon juice
- 2 tablespoons finely chopped cilantro
- 1/2 teaspoon salt
- Dash of pepper
- 1 clove garlic (minced)
- 2 medium tomatoes (optional; I omitted these)
- 1 medium onion (optional; I omitted this)
Mash all ingredients together. Cover surface of guacamole with plastic wrap to help prevent browning if serving later.
I only had one jalapeno, which I minced. I didn't feel like cutting up onion to put in it, and it sounded like it and the tomatoes really were there to make the guacamole interesting. I didn't have fresh cilantro, so I used some frozen cubes of it I'd bought at Trader Joe's.