Best Homemade Guacamole

Halloween Recipes

I received this best homemade guacamole dip recipe back in the early 1980's. It is sooo good! One of my daughters don't really care for guacamole but will always eat this one.

Not only is this a great recipe for any time of the year but for parties, especially a Halloween party, the best homemade guacamole can be used as a "Halloween decoration" too (because it's green...get it?).

All the ingredients used can be fresh. This is an extremely easy and quick recipe.

Ingredients

5 avocadoes (soft to the touch when squeezed but not mushy)
4 tomatoes (medium size, ripe but still firm)
2 little green onions
2 jalapenos (Del Monte Green Chiles, chopped, works the best for me - small can)
garlic salt
onion salt
salt and pepper

Preparations

Peel avocadoes. Remove pits (set aside - you will need a couple of the pits for later). Put in a medium to large mixing bowl. Mash the avocadoes with a potato masher. (You can use your fists if you don't have a masher.) (Especially if you are mad at something, great therapy.)
Dice your tomatoes. The firmer the tomato the better it will be to dice. Put the diced tomatoes in the bowl with the avocadoes.
Chop the green onions. Use all the way up the chives too.
Chop the jalapenos and put in the bowl with the items above.
Add garlic salt, onion salt, pepper, and salt to taste. I prefer more garlic and onion salt than regular salt. Usually how it works is to sprinkle garlic salt and the onion salt until I cover the top of the mixture. I'll put in some pepper too. It won't be a solid layer but all across the top.
Mix the works. Stir real good and get all the spices blended in. Do some taste testing to see if you need more of the salts. Do be careful to not add too much salt. When testing, you will be able to tell if you need more salt or not.
Depending on the size of your bowl, take at least two pits and clean them up. Leave the thin layer of skin on them. Put the stem end (the other end is a bit pointy down into the guacamole about halfway for both pits. This is to keep the guacamole fresher longer.
Cover and refrigerate until serving.

I wouldn't make this too many days in advance otherwise it will turn brown on top (even with the pits - they just slow it down). Just scoop the brown layer off and all should be fine underneath.

The best flavor is to serve within a few hours after making it.

Variations

Instead of a normal serving bowl, you can use a skull that has a plastic bowl in the top of the head as the serving dish and put this best homemade guacamole, great green goo, in as the putrid brains. (Nice thought, huh?) Anyway it looks great. Good effect.

What to do with the leftover pits? Well, this is something the kids can do (oh... you can do it too. I did.) Anyway - have you ever tried to grow your own avocado tree?

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