Ingredients
- 2 avocado (very ripe!)
- 6 tbsp. lime juice
- 2 tbsp. olive oil
- 2 cloves of garlic
- 1 onion
- salt & pepper
- chili powder
- 1 tomato
Directions
- Peel the avocado. Place in a blender with 3 tbsp. lime juice and 1 tbsp. olive oil.
- Chop the garlic and onion. Also place in the blender.
- Add spices to taste. (salt, pepper, chili)
- Blend!
- Chop the tomato. Place in the blender.
- Blend again briefly. (the tomato should remain chunky)
- Enjoy!
Be careful with the chili. Guacamole tends to be a lot hotter if you eat it the next day. If you have the patience, leave the guacamole to sit a few hours before serving. (We never do this, because we don’t)
It is best served as a dip for tortilla chips, although on the picture above it is shown on scrambled tofu.