Fresh Guacamole

Fresh Guacamole

I always get a lot of requests for my guacamole, probably because I only use the freshest of ingredients. Our oldest son is always looking for it and one of my Husband's Co-Workers even has a standing order, complete with his own "to go" containers on hand at our home, for any of the batches I make! 
(Note: I ALWAYS double the recipe)

Ingredients:

2 Avocados

2 Roma Tomatoes (chopped)

1/3 Cup White Onion (chopped)

4 Cloves Garlic (chopped)

1/4 Cup Fresh Cilantro (roughly chopped)

1/4 Cup Fresh Parsley (roughly chopped)

2 Tablespoons Lime Juice

1/2 Teaspoon Fresh Cracked Pepper

1/2 Teaspoon Salt

1 Bag Organic Blue Corn Tortilla Chips w/Flax Seed 

Directions:

Cut the avocados lengthwise, discard the seed, and spoon out the flesh into a bowl. Use a fork to break up the avocado into chunks.  Add the tomatoes, white onion, garlic, cilantro, parsley, lime juice, pepper, and salt. Lightly stir all ingredients together. Place in the refrigerator for at least 2 hours for all the flavors to blend together, then serve with organic blue corn tortilla chips w/ flax seed. You could also use any homemade vegetable "chips" for dipping or use the guacamole as a topping on wraps, fajitas, tacos, and so on.

 

 The perfect avocado for this recipe should still be a little bit of a brighter green color, but also turning a dark green and brown color. It should also be semi-firm in texture or to the touch when you palm it in your hand. If it is very soft all over, it is much too ripe for use in the guacamole.

At the store, if you are unsure, pull off the end piece and if it is a light color (as shown below), it is a good avocado. If it is a darker color instead,  it's past ripe and you don't want it. 

Chelseá's Famous Fresh Guacamole and Organic Blue Corn Tortillas w/ Flax Seed

Enjoy!

-C