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Guacamole

Photo Credit
VLADIMIR VK/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 to 6 servings
Category
Dips and Spreads
Course
Appetizers
Special Considerations
Vegetarian
Preparation Method
No Cook
Credit
Susan Mulford Newton Kingdom Hall, Belmont, Massachusetts
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

This recipe is perfect (and so simple!) just as it is, but for a little variety, try adding chopped tomato, curry powder, chili powder, or Tabasco sauce.

Ingredients
1 cup mashed avocado (2 medium-size avocados)
1-1/2 teaspoons grated onion
1 teaspoon salt
1 tablespoon lemon or lime juice

Instructions

Mix together all the ingredients. Serve at once or chill in an airtight container for a few hours, then serve. Pass chips or crackers on the side.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Peter Rukavina</span> Sat, 09/17/2016 - 13:41
Adding a little tomato is nice.
<span>Megadoowapadoo</span> Tue, 05/03/2011 - 07:48
To prevent it from going brown quickly, put the avocado nut into the finished product prior to sealing. It will eventually go brown but should not as fast with the nut in it.
<span>Antimacasser</span> Tue, 05/03/2011 - 12:38
Also use lemon juice (fresh is best) on the cut avocado or guacamole to keep it from turning brown. This is a tried and true method that will hold the avocado once it is out in the air/on the serving table etc. Works in the frig too!! Enjoy!
<span>Jbl55</span> Tue, 05/04/2010 - 11:14
Another guacamole recipe (w/tip): Mash up an avocado or two, stir in a tablespoon of lime (more or less, to taste), then stir in some salsa (a little at a time) until it looks and tastes the way you want. One rarely serves guacamole w/o salsa, so this method simplifies the process. I like lime more than lemon for guacamole, but that's just a matter of personal taste. Tip: when making ahead, lay some plastic wrap directly on top of the guacamole, pressing down around the edges so it's completely covered. I have yet to see an air-tight container that can keep guacamole from turning brown (even w/the lime/lemon) -- the plastic wrap really seals it.