3 ripe avocados (brown on the outside and slightly soft to touch)
3 tbsn chopped, fresh cilantro
1 tsp olive oil
1 tbsn fresh lime juice
1 tsp minced garlic (or can use garlic powder)
½ cup diced onions
1 small tomato (diced without seeds)
1 tsp sea salt
1/8 tsp cayenne pepper (optional)
1/8 tsp cumin (optional)
1 jalapeno pepper diced (optional)
Cut avocados in half and remove the seed. Scoop out the contents and put in a medium size bowl.
Mash the avocados with a fork or a potato masher.
Add cilantro, olive oil, lime juice, salt and spices (optional)
Fold in garlic, onions, tomatoes and pepper.
Refrigerate for 30 minutes to set.
Enjoy with organic corn chips or cut up veggies!
To keep leftover guacamole from going brown, follow this tip!
Put your guacamole in a small bowl that is nearly filled to the top. Use a knife to even out the top of the guacamole and then, put a very thin layer of water on top and cover it tightly with plastic wrap or a secured lid. When you are ready to eat it (within 2-3 days max), pour off the water and voila – it’s ready to eat – and it’s not brown! The reason it becomes brown is due to oxidation and the water keeps the oxidation process it from occurring.