Homeschool Spanish Lessons - Online Learning

This seems to be one of the few things that always tastes great when I make it! I’m very picky about my avocadoes, making sure they are just right, not mushy, but not too firm.

15 min | 15 min prep

SERVES 4

• 3 avocados
• 1-2 roma tomatoes or 2-3 tablespoons canned chopped tomatoes
• 1/2 finely chopped medium onion
• 1 bunch cilantro, finely chopped
• 1 pinch worcestershire sauce
• 1 pinch Tabasco sauce
• 1 piece lime
• 1/4 teaspoon salt

1. Open up the avocado and slice in 1/2. Squeeze some lime juice onto the face of each half, then add some salt.
2. Pick up the first half, and slice pieces with a knife in a criss cross pattern (careful not to cut into the avocado peel). Then scoop the pieces into a mixing bowl with your fingers. Repeat with all avocados. Make sure to put 1 pit in the bowl. A friend from Costa Rica taught me this, and for some strange reason this helps the guacamole to stay fresh longer.
3. Then mash the pieces of avocado with a fork, and stir in the other ingredients. Be careful not to add too much worchestire or tabasco sauce - you really just need a few drops of each. The lime and salt amounts above are not fixed - just add a little, taste it, and add a bit more until it tastes right to you. Stir the other ingredients all up and you have yourself some tasty Guac!
4. Variations: sometimes I use salsa when I don't have fresh tomatoes, or chopped Rotel or something similar from a can. I like the glass jar of Salsa Casera, or the Embasa small can.
5. You can also add garlic, or top with parmesan cheese.
6. Note: the portions for ingredients are estimates! You have to use your own discretion a bit ;)