Guacamole

Starters
Written By yvette jemison

I dollop guacamole on everything from breakfast tacos to fajitas. For a heartier dip- styleguacamole, stir in your favorite optional ingredients and serve immediately with tortilla chips.Guacamole can be made up to 2 hours ahead. Place the pit in the center of the guacamole, cover with plastic wrap touching the surface and refrigerate.

Guacamole

Makes 3 cups

YDelicacies.com Yvette Zuniga Jemison

1. Halve and pit the avocados. Scoop the flesh into a molcajete or a medium bowl. Use thetejolote or a fork to mash the avocados until the texture is half smooth and half chunky.

2. Pour the lime juice into the mashed avocados and stir until combined. Add the onion,jalapeño, cilantro, and salt and stir until combined. Add any optional stir-ins. Serve immediatelyor place a pit in the center of the guacamole, cover with plastic wrap touching the surface andrefrigerate up to 2 hours ahead. Serve as prepared or with optional toppings.

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com
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