This cilantro lime guacamole recipe is bursting with fresh herbs, ripe avocados, and a splash of lime juice that is ready in as little as 5 minutes! Serve it with a side of chips or over tacos to please any crowd!
2ripe avocadosor 2 cups of the "meat" before mashing with a fork
½teaspoongarlic salt(or ¼ teaspoon salt, ¼ teaspoon garlic powder) or to taste
¼teaspoonblack pepperor to taste
Cut the avocados in half and squeeze the top and bottom to loosen the seed. Then using a knife, cut into the seed and remove the seed. Using a spoon remove the "meat" from the skin. and place it in a medium size bowl.
Using a fork, mash up the avocado until it is creamy or to desired consistency. Add the cilantro, lime juice, garlic salt, and pepper and mix well.
Serve it with chips or top it in tacos, burritos, nachos, and salads.
1. Guacamole turns brown due to oxidation, which can be prevented two ways. One of them is to add lemon or lime citrus acid juice to the recipe, or around the skin. The second is to wrap it tightly with cling-wrap, pressing it to touch on top of the guacamole so that air can not get in. 2. Make sure the avocados are ripe and soft, not hard. It should be soft to touch, not mushy or brown and does not contain strings. If it is stringy and brown then the avocado is bad and needs to be discarded. If the avocado is too hard it will not separate from the skin and will also not mash together well. Ripe is best, but not too ripe!3. To store leftovers, add cling-wrap tightly over the top of the guacamole so that it touches and "seals" it so that no air is able to get in. You can also add leftovers to a closed container and the add the cling-wrap before closing.