Spice up your zoom happy hour sessions with this homemade guacamole recipe from Rio Grande Mexican Restaurant. Grab some fresh avocados and dig in!
Serves 10-12 as an appetizer
6 Haas avocados
0.25 fl oz lime juice
2 teaspoons salt
2 teaspoons minced garlic
Optional: cotija cheese and pico de gallo for topping
- Carefully pit and spoon avocados into a bowl.
- Squeeze in lime and add garlic and salt.
- Mash them together with a potato masher. A few lumps are okay as long as they are not hard unripe avocados. If you don’t have a masher, use a fork.
- It is sprinkled with cotija cheese and plated with pico de gallo – a mixture of diced onions, jalapenos, tomatoes and cilantro.
Pro tip for leftovers: Prevent browning by pressing plastic wrap against the top of the leftover guacamole before storing.