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This is the recipe Judy and Kathy and
I prepare often
on our sailing trips, minus the cilantro that we never have.
- 2-3 avolados - pitted, peeled and mashed
- 1 lime, juiced (or 2-3 Tbs lime juice
- to 1 ts salt
- to 1 cup diced
- 1 Tbs chopped fresh cilantro
- 1 lg or 2 sm tomatoes, chopped
Mash avocados, salt and lime juice. Mix in onion,
tomatoes and cilantro. Leave an avocado pit in the guacamole to prevent it
from turning black. It works! Refrigerate for at least
hour before serving.