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Photo: Ralph Anderson; Styling: Lisa Powell Bailey Photo by: Photo: Ralph Anderson; Styling: Lisa Powell Bailey

Guacamole

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.

Southern Living MAY 2007

  • Yield: Makes 3 1/2 cups
  • Prep time:10 Minutes
  • Stand:30 Minutes

Ingredients

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

Preparation

1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.

Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.

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Guacamole recipe

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