Cilantro Guacamole

Southern Living
While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.
Makes 3 1/2 cups


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5 ripe avocados
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
3 tablespoons fresh lime juice
1/2 medium jalapeño pepper, seeded and chopped
1 garlic clove, pressed
3/4 teaspoon salt
Tortilla chips


Prep: 10 Minutes
Stand: 30 Minutes

1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped fresh cilantro and next 5 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.

Created date

April 2007