Eating healthy is important in our small family of three. I really wanted us to include in our diet the consumption of avocado. By itself, avocado is pasty and not too appealing. Chopped and cubed it’s much better with salads and other things. On the other hand, one sure way to get a lot more avocado is to make a chip dip/guacamole. That’s exactly what I set out to do. I tried many online recipes and ended up creating my own from a combination of others that I just didn’t care for. In the end, I’ve found that the best guacamole is the easiest and most simple one to make. After many attempts, I am finally set with this one.
It really is easy to make. Give it a try and let me know what you think.
Here is the best and easiest recipe to make a very delicious and healthy guacamole.
Cut the ends off of 1 white onion. Peel the outside skin until you have a raw onion. Slice and dice this in small pieces and let soak in a bowl of water to help eliminate some of the pungent odor.
In a preferably glass mixing bowl add three ripe avocados. Thoroughly mash these together until it’s all mush
Cut into as small as possible a bunch/bundle of cilantro. From your fresh produce at your local grocery store, your cilantro is in a twist-tie bunch with a product code of 4889. I like to use this cilantro because it’s under a water sprayer. On a cutting board, I cut off and throw away the longest part of the stems and cut and cross-cut the cilantro leaves into as small pieces as I possibly can. Move your pile around and reshape it to continue to cut and cross-cut and then put it all into a blender and grind it up even more. Then add all of this to your avocado in your mixing bowl and whisk together.
Add 1 teaspoon of salt and whisk together.
With a hand press, I cut 2 limes into halves and squeeze the lime juice into a cup.
After you squeeze thoroughly these halves of your 2 limes, add them to your mixing bowl and whisk them together.
Drain the water from the bowl of your diced onion and with a spoon add the diced onion to your blender. Blend/cut this onion until it’s all mushy and near liquid. You want the pieces to be as small as possible and then add this to your mixing bowl and whisk together thoroughly.
Remove all of your guacamole from your mixing bowl and put it into an air-tight container. I use an air-tight glass container and refrigerate and let chill.
After an hour it’s chilled good enough to eat. The guacamole you make with this recipe should last at least three days. If you notice what looks like water on the surface after a day or two it’s not. It’s just the lime juice and you may need to mix it in again. Enjoy.
