I whipped up this guacamole at the last minute to prepare an after school snack for my kids. Besides dipping it with the chips, I also toasted the bagel and spread the guacamole on it. It was simply quick and delicious. My kids said this guacamole was really good. It is really not worth it to pay the expensive guacamole and get a small amount of it from the restaurants when you can make this quick and nutritious dip at home for less than a couple of dollars.
1 Avocado, peeled, seeded and mashed
1/2 Lemon, juiced
2 vine-ripe tomatoes, chopped
1/2 an onion, diced
1/2 cup fresh cilantro, chopped
1 tsp cumin or oregano
1 clove garlic, mashed
Hot pepper sauce
Salt and pepper
Combine all ingredients. Serve as a dip with chips, or use as a spread or topping on breads, burgers or Mexican entrees. Cover and refrigerate any left over.
Avocados will turn from green to black color when ripe. At desired stage of ripeness, avocados may be refrigerated for up to 2 days.
Acidic juice keeps avocado turning brown, or add the pit of avocado into the guacamole before refrigerate will help too.