Very simple and very tasty!! First time I made it, it was a tad salty... might have had something to do with the size of my avocado. So next time, I held off the salt for the paste (I was using a molcajete, so an abrasive really wasn't needed) and salted to taste at the end.
I like a nice chunky guacamole, so this fit the bill for me. If you like it a bit smoother, just mash it all down a bit. The flavors are spot on!
Jul 24, 2009
Lessie Member since: July 15, 2009
This is a real keeper. Guacamole as it should taste. Nothing to alter the true taste. While I would use a fork to mash the avacado, not make the pre-paste. The real thing is the taste, and this recipe should have it. Guacamole made fresh and served freshly made does not need lime or lemon to prevent browning from the air, it is all gone before there is time to turn brown. And if there should be left-overs, cover closely with plastic wrap to prevent air touching the mixture. The browning is ugly, not harmful, but you could add lime or lemon juice to the left-overs, if there should be any. This one should be on everyone's list. SO GOOD
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.