There’s a time and a place for everything (or so the saying goes). Today is the time and this is the place to celebrate all things guacamole. For those of you who haven’t discovered this creamy, avocado goodness, guacamole is a Mexican dip made by mashing avocados together with other ingredients for flavor. Diced onions, garlic, peppers, tomatoes, cilantro and lime juice and a host of herbs and spices can also be added to the mix, depending on whether you prefer a creamy or chunky guac.
Guacamole is best made and served fresh, but you can store it for a short time in the fridge. Wrap it tightly with plastic wrap, making sure the plastic wrap is pressed firmly against the surface of the guacamole.
You can check out my recipe for Pasilla Chile Guacamole here or try my all-time favorite recipe that’s full of tomatoes, garlic and onion.
|Chunky Guacamole|| || |
- 3 ripe avocados
- 1/2 cup diced tomato
- 2 tablespoons finely-chopped cilantro
- 1 1/2 – 2 tablespoon freshly-squeezed lime juice, to taste
- 1 tablespoon finely-chopped red onion
- 1 teaspoon finely-chopped jalapeno pepper
- 1 clove garlic, minced
- Salt and pepper, to taste
- Cut avocados in half. Remove the seed and use a spoon to scoop out the flesh. Place the flesh in a medium bowl and mash it with a fork until only a few chunks remain. Stir in the remaining ingredients. Season to taste with salt and pepper and serve.