My tried and true Guac!
I've probably made this recipe more than all other dips combined. Any given week I can usually scrounge up the odds and ends in my crisper drawer to throw together a quick guacamole for afternoon snacking. And when it comes to hosting casual happy hours and dinner parties, this Guacamole often makes an appearance. It's fresh and limey and what human being turns down guac?!
Beyond the classic dip with chips, I love this Guacamole spooned over fajitas and tacos, even eggs & toast or grilled steak. Hell, I'd eat it schmeared over my left shoe!
Guacamole
Ingredients
· 4 ripe Hass avocados
· ½ tsp salt
· ¼ cup lime juice
· 1 tomato
· 1 jalapeno
· 2 tbsp red onion, minced
· 2 tbsp fresh cilantro, chopped
· ¼ tsp black pepper
Halve the avocados and remove the pits. Score the avocados and scoop the flesh into a medium mixing bowl. Sprinkle over the salt. Mash the avocado using a fork or pastry cutter to desired texture. Add the lime juice and stir to combine.
Slice the tomato in half. Gently remove and dispose of the seeds. Cut the tomato into a small dice.
Remove the stem of the jalapeno and slice in half. For a mild guac, remove the seeds. Otherwise, finely mince.
Add the tomato, jalapeno, red onion, cilantro, and black pepper to the avocado. Gently fold to combine.
Serve with warm corn tortilla chips.
Serves 4-6
Notes
When shopping for avocados, consider when you plan to eat them. If you’re making guac tonight, you’re looking for an avocado a bit black in color and just slightly soft to the touch. If you plan to wolf down a couple days later, pick a greener avocado, firm to the touch. Allow the avocado to ripen at room temperature near your bunch of bananas. To stop the ripening, toss in the fridge until you’re ready to eat!
You can find plum tomatoes year-round, but frankly, they’re a bit mealy and lacking in flavor. I prefer to nom on tomatoes-on-the-vine. And don’t get lazy on me; remove those seeds – unless of course you prefer a watery, muddied guacamole.
Always taste before serving. Personally, I love a really chunky guac with plenty of punchy lime. But this recipe is very forgiving – ratchet up (or down) any of the ingredients to your liking.
Gluten Free Friendly!
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