This is a very basic but good guacamole recipe. Serve with corn chips or pita bread for a festive party nibble.
Good Recipe! Rather than the adding the onion & tomato, I use a couple of tablespoons of salsa. I mash the salsa in with the avocado. Add a teaspoon of sour cream at the end for a creamier texture. The sour cream also helps it from turning that ugly green-brown the next day if you have leftovers. - 01 Oct 2003 (Review from Allrecipes USA and Canada)
I think a helpful hint for this recipe, or any avacado recipe, is that instead of peeling the avacado with a veggie peeler (it can be slippery and difficult, cut it in half length-wise and separate the halves. Then, take a knife and cut down through the inside down to the inside of the skin. criss-cross the cuts to make little squares. You can then easily scrape the avacado chunks out or simply invert the skin so that the inside is pushed outwards. The pieces will just pop out! This works well if you want chunkier guacamole. Reserve some chunks and mash the rest. - 25 Nov 2002 (Review from Allrecipes USA and Canada)
This was a yummy recipe!! I love guacamole and never thought I would be able to duplicate or better a popular Mexican restaurants recipe! I added some chopped cilantro, green scallions, a splash of olive oil and a capful of white vinegar ( a trick from the restaurant) Delicious!!! - 21 Jul 2002 (Review from Allrecipes USA and Canada)