Avocados–rich, creamy, dreamy deliciousness.
Scrumptious on their own but even yummier with goodies added in.
Complements crispy, salty chips with the smooth, spicy, tropical tones from all the goodies added in.
I’ll keep this post short and sweet, so without further ado, I offer you my favorite guacamole recipe.
P.S. It really does work to include the pit in the guacamole to keep it from turning brown. At least the next day I still had pretty looking guacamole.
- 3 large cloves garlic
- 1 jalapeño pepper, cored, seeded, and roughly chopped (I’ve used pickled jalapeño)
- 2 ripe avocados, peeled, halved, and pitted
- 3 tbsp. fresh lemon juice (or you can mix lemon, lime, orange, and pineapple juice in any combo for a more tropical flair)
- 2 plum tomatoes, seeded and chopped
- 2 scallions (green onions), chopped
- 1 tsp. Tabasco sauce (or any other hot sauce)
- 1/2 tsp. table salt
- 1 tsp. freshly ground black pepper
- 2 tbsp. chopped cilantro
- In a food processor, chop garlic and jalapeño until finely chopped.
- Add 1 1/2 avocados and fruit juice(s); process until smooth. Transfer mixture to bowl.
- Add the remaining avocados and mash with spoon or fork to desired consistency.
- Add the tomatoes, scallions, Tabasco sauce, salt, pepper, and cilantro; mix thoroughly.
- Serve within an hour or two at room temperature.
Yields 2 cups
SOURCE: slightly adapted from The New Basics Cookbook (page 11)