Description
My sister, Gail, makes the best guacamole. She taught our niece, Molly, how to make this at a young age. So we’ve called it GuacaMolly since!
Ingredients
- 4 whole Ripe Avocados, Pitted , Peeled And Cubed (reserve One Pit)
- 1 whole Tomato, Finely Chopped
- ½ bunches Cilantro, Finely Diced
- ¼ cups Favorite Salsa
- 1-½ teaspoon Garlic Salt
- ¼ whole Lime
- Optional For Garnish: Cilantro Leaves, Lime Wedges
- Favorite Tortilla Chips, For Serving
Preparation
Mash avocados in a bowl, either with a fork or potato masher. Don’t over mash them. Leaving chunks is part of the appeal of GuacaMolly! Add tomato, cilantro, salsa and garlic salt and gently combine. Squeeze the lime juice into the bowl to prevent browning; also adding the pit to the bowl will help prevent it from turning brown.
Garnish with cilantro leaves and a slice of lime. Serve immediately with tortilla chips.
Notes:
– This recipe makes 2 1/2 cups.
– GuacaMolly can also be served with tacos, burritos, carne asada and other Mexican casseroles as a condiment rather than an appetizer.
– Don’t overdo the salsa because it will make the GuacaMolly runny.
– If there are leftovers, cover the bowl with plastic wrap right on top of the GuacaMolly, so that no air gets in (or it will turn a gray color) and refrigerate.
