Awesome taste! It took me longer than 10 minutes to prepare, but it might be that I am just slow at chopping and cutting. Also, be wary of over mashing the avacado - I thought I didn't like it chunky, but smooth becomes kinda soupy. With the whole lime, this doesn't turn brown for over 24 hours in a sealed container. Best to eat immediately (or after chilled for an hour), lots of liquid pools in it after a couple days. UPDATE: Do not freeze this to use at a later time ... the consistency is just strange after thawing and the flavors change. Still the best Guac, though.
Excellent! My husband loved it! Fresh Cilantro is a must(.70 cents a bunch). We like chunkier style Guacamole so mashed two of the avocados & chopped the third into very small pieces. These pieces will mush up alittle as you stir in other ingredients, but still give it alittle chunk. If it is still too chunky you can mash it alittle with back of spatula. I will use this recipe on a regular basis.
World’s Best Guacamole Recipe
2 small roma tomatoes
1/4 red onion
1/4 tsp garlic
1 TBS lime juice (adjust this to your taste)
1-2 tsp veganaise (I’m linking it on amazon so you can see what it looks like but they only have cases most grocery stores carry it nowadays or you can use sour cream or plain yogurt but I do think the veganaise flavor is special)
Roast the tomatoes and jalapeno. To do that just stick them on a skillet and burn them on all sides, set aside to cool
Chop onion, tomatoes, jalapeno and garlic very fine. (you can do bigger pieces if you like it chunky). Set aside.
Mash avocados and 1 tsp veganaise into whatever bowl you want to use.
Add tomatoes, onions, garlic and 1/2 of the jalapeno to the avocado mixture.
Mix it all up. Salt to taste. Add more of the jalapeno if you want more kick (after you taste it). Add more veganaise if you want it creamier.