Prep 20 mins
Cook 0 mins
Guacamolé is so much better if it's homemade. A few months ago, some co-workers wanted to have a group lunch in the office, and I was asked to contribute something to munch on. My first choice was a bust because I couldn't find all the ingredients, so in a pinch I thought of guacamolé. I figured it'd be something most everyone would like. Except I've never really liked it. I scoured the internet and wound up combining a few different versions and here is what I came up with. I like how there's much more than just avocado going on in it.
- 2 avocados, ripe (Black or Hass)
- 2 garlic cloves, peeled
- 1⁄8 teaspoon salt
- 1⁄4 cup lime juice, fresh, about 1 - 2 limes
- 1⁄4 cup tomatoes, diced (I used Roma)
- 1⁄4 cup red onion, diced
- 1 jalapeno, finely chopped
- 1⁄4 cup cilantro, leaves only, chopped
- 1⁄2 teaspoon hot sauce
- Open each avocado by running a knife around the long end until the blade hits the seed. Twist the halves and pull apart. Insert the knife blade firmly into the seed and twist to pull out.
- Scoop out the avocado flesh and place in a medium bowl.
- Gently mash together the garlic cloves and the salt with the side of a knife until it forms a paste. Add this to the avocado.
- Add the lime juice.
- Gently fold in the tomatoes, onion, jalapeño, cilantro leaves, and hot sauce.
- Refrigerate until using. Serve with tortilla chips.
This was very good. I increased everything but the jalapeno, lime juice and the hot sauce. I used 1 extra avocado, a tad over 1/3 cup of tomatoes, red onion and cilantro. It turned out very good, for me.