Guacamole is another side that is personal and everyone has their own recipe.
This is mine
avocados, how many depends on how much you want to end up with. I got these at Sam’s, six of them for 3 bucks. Helluva deal.
X’s pico de gallo about half a cup or a chopped tomato
fresh squeezed lime juice, at least one teaspoon
salt to taste
I use a pastry blender to mash up the avocados coarsely, add lime juice, and fold in pico or tomato. My wife likes garlic salt on hers so I made her own batch. I leave it a little chunky.
And now, I will divulge the secret to keep your guacamole from turning brown prematurely.
It is not the pits. Do not put the avocado pits in your guacamole. They will not make one bit of difference in keeping your guacamole green.
The secret is covering your guacamole with plastic wrap, pushing the plastic wrap against the guacamole, keeping oxygen away from it. All the way around. Bleed out as much air as you can.
Oxygen is the enemy of guacamole.
This is not a permanent solution, but it will allow you to make your guacamole in the morning, and it will be nice and chilled by BBQ time in the evening.
Recipes From X's Kitchen 