Prep 15 mins
Cook 0 mins
People request this guacamole for parties all the time. I've perfected it over the years using my own techniques and tips I've learned from Mexican friends. The 1st Mexican tip I learned is to always use cilantro. The 2nd is that guacamole in Mexico is made spicy so use jalapeno peppers. My own thing I learned is that I'm not a big fan of garlic in my guacamole, which I find overpowering and too pungent. Red onion gives that similar flavor without it being overwhelming. The fruit in the guacamole is a beautiful addition that balances out the spiciness. I've used other fruit in the past (mango, pineapple) but the grapes are the best! If you are serving this with chips KEEP IT CHUNKY and if you are garnishing tacos you can blend 'til smooth. Of course you can alter the quantities of jalapenos, cilantro and grapes to suit yourself.
- 6 soft avocados, halved with pits removed
- 3 limes, halved
- 1 small red onions or 6 scallions, diced fine
- 2 tomatoes, diced
- 1⁄3 cup cilantro
- 1 1⁄2 cups red grapes, sliced in half
- 3 jalapenos, minced
- Scoop out avocado flesh into a large bowl.
- Squeeze fresh limes over the avocado.
- Add next 5 ingredients and season with salt to taste.
- Mash gently with a fork to combine the flavors but leave it slightly chunky.
- *Cover with plastic wrap and refrigerate until ready to use, but do not make this too far in advance or it might turn brown.
- *To prevent browning, put the avocado pit back into the guacamole. For some reason this works.
This is so good. I find that the tomatoes and grapes cools down the heat a bit, which is a good thing. I used only two jalapenos, but kept everything else the same. It not only went well on tacos but also on the baguette that I bought, and it looked like a little appetizer.