Ingredients
- 4 avocados
- peeled and pitted
- 14 cup minced green olives (reduced from 1 cup and I used pimiento-stuffed green olives)
- 4 garlic cloves
- peeled and minced
- 1 jalapeno pepper
- stemmed
- seeded and finely chopped (or any chili of your choice including green bell pepper if you want the guacamole mild)
- 14 cup medium-dry sherry (can substitute sherry vinegar or lemon juice)
- 2 tablespoons fresh parsley
- minced (I added fresh parsley and fresh cilantro)
- 14 teaspoon spanish smoked paprika
- 12 cup mayonnaise (or more)
- lemon wedge
- parsley (FRESH!) or cilantro (FRESH!)
- smoked paprika
Instructions
- Mash the avocados.
- Fold in remaining guacamole ingredients.
- Guacamole is best made as close to serving as possible.
- Garnish with the lemon, parsley and/or cilantro and smoked paprika just before serving.
- Store in an airtight container.
- Tip: I place a piece of wax paper or plastic wrap on the surface of the guacamole to stop the avocados from turning brown.
- Yield is estimated.
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