Mike’s Easy Guacamole Recipe by Mike Brown
Mike’s Easy Guacamole Cooking Instructions 10 minutes 1 Scoop out the avocados into the bowl. 2 Finely chop half the onion and most of the tomatoes and add to bowl. 3 Mash and stir vigorously, adding a light dusting of garlic salt a few times as you stir. 4 Taste often as you slowly add the rest of the onions and tomatoes, and more garlic salt, stirring as you go. I usually end up adding in all of the onion and tomatoes, and roughly 1-2 tablespoons of garlic salt. 5 Serve with tortilla chips! 6 Good to eat immediately, but better when refrigerated for at least an hour to let the flavors sink in. When you store it, take a piece of plastic wrap, coat one side with lemon or lime juice, and place that side down directly on the guacamole inside the bowl, pressing it down firmly to squeeze most of the air out. This will help prevent the color turning. 1 Scoop out the avocados into the bowl. 1 Scoop out the avocados into the bowl. 2 Finely chop half the onion and most of the tomatoes and add to bowl. 2 Finely chop half the onion and most of the tomatoes and add to bowl. 3 Mash and stir vigorously, adding a light dusting of garlic salt a few times as you stir. 3 Mash and stir vigorously, adding a light dusting of garlic salt a few times as you stir. 4 Taste often as you slowly add the rest of the onions and tomatoes, and more garlic salt, stirring as you go. I usually end up adding in all of the onion and tomatoes, and roughly 1-2 tablespoons of garlic salt. 4 Taste often as you slowly add the rest of the onions and tomatoes, and more garlic salt, stirring as you go. I usually end up adding in all of the onion and tomatoes, and roughly 1-2 tablespoons of garlic salt. 5 Serve with tortilla chips! 5 Serve with tortilla chips! 6 Good to eat immediately, but better when refrigerated for at least an hour to let the flavors sink in. When you store it, take a piece of plastic wrap, coat one side with lemon or lime juice, and place that side down directly on the guacamole inside the bowl, pressing it down firmly to squeeze most of the air out. This will help prevent the color turning. 6 Good to eat immediately, but better when refrigerated for at least an hour to let the flavors sink in. When you store it, take a piece of plastic wrap, coat one side with lemon or lime juice, and place that side down directly on the guacamole inside the bowl, pressing it down firmly to squeeze most of the air out. This will help prevent the color turning. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Pumpkin Cake Spaghetti Carbonara Taco Mac' n cheese Jeera Rice Gobi Manchurian dry Pumpkin Cake Spaghetti Carbonara Taco Mac' n cheese Jeera Rice Gobi Manchurian dry Cod tacos Indian Style Veggie Burger Fresh, Easy Blender Salsa Imli ki chutney Medicinal Honey Mashed potatoes Corned beef & potato pie Chicken burger Dhokla Mix berries milk smoothie Cod tacos Indian Style Veggie Burger Fresh, Easy Blender Salsa Imli ki chutney Medicinal Honey Mashed potatoes Corned beef & potato pie Chicken burger Dhokla Mix berries milk smoothie