Our Big Family Kitchen

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Guacamole

By Laura Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 2 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1/2 Cup Green Onion, chopped
  • 1Teaspoon Olive Oil
  • 1/2 Fresh Tomato, chopped
  • 1 and 1/2 Teaspoons Salt
  • 1 Clove Garlic, pressed
  • 1/3 Cup Green Pepper
  • 1/2 Teaspoon Cider Vinegar
  • 2 Ripe Avocados, mashed, pits reserved

Method

  1. When you buy your avocados, you can tell they are ripe if they are blackened and slightly soft.
  2. Those beautiful bright green hard ones are not ready to use! Cut the avocado in half lengthwise.
  3. You won't get all the way through.
  4. The pit will stop you.
  5. Pick it up and twist gently and the 2 halves will come apart.
  6. Take out the pit and scoop out the insides.
  7. The skin gets discarded.
  8. Mash them to your taste.
  9. I like it fairly smooth, but it's fine if you want a rougher mash.
  10. Add the lemon juice, salt, black pepper and garlic to the mashed avocados and mix well.
  11. To this add the onions, peppers, oil, vinegar and fresh tomato.
  12. Gently mix.
  13. Chill until ready to serve, To prevent the dip from turning black, put the pit in the center of the mix.
  14. Remove before serving.

Family note

This recipe really shocked one of my California cousins. She couldn't believe I used green peppers and no cilantro! So it's not the California version, but it has always gone over well in the Midwest!