When it comes to party food and appetizers, I have a hard time picking a favorite. I also love any dish that falls into the Mexican or Tex Mex category. Thus, it is quite possible that this guacamole is numero uno on my list of favorite dips.
Fresh, salty, zesty and a tad spicy, this guacamole recipe is a crowd pleaser every time. It is great as an appetizer, side dish or as a topping for your favorite Mexican fare. This recipe serves 2-4 people depending on what level of guacamole addicts you are dealing with. Or, if you are anything like me, there are certain days when the serving size may just be for one. Just sayin’.
Feel free to double or triple the recipe if you are serving to a larger crowd.
Here is what you will need (Serves 2-4):
- 3 ripe avocados*
- Juice of 1 lime
- 1 large or two smaller jalapenos
- 1/4 cup of diced red onion
- 2 Roma tomatoes, diced (or a handful of grape tomatoes cut into quarters)
- Salt and Pepper to taste
*How to tell if an avocado is ripe: Ripe Avocados are a dark, deep green (see pictures) and, when squeezed gently, will give slightly. Unripe avocados are typically more of a brighter green and are very firm with no give when squeezed. Avocados that are too ripe usually have skin that is dry and cracking and will give A LOT when squeezed. It takes some practice but you will get better at picking them out over time. If you end up buying avocados that are not ripe enough yet, you can leave them in the plastic produce bag from the store or put them in a paper bag and place them next to some ripe bananas on the counter. You could even put a banana in the bag with them. I can’t explain the science behind it but doing this will evoke some sort of voodoo magic to mystically ripen your avocados faster. Also, putting avocados in the fridge will SLOW DOWN the ripening process. Just FYI.
Start by dicing up your tomatoes, jalapeno(s) and red onion and putting them in a bowl together.
Just a quick note on the jalapenos. These can be left out if you don’t like the extra heat. If you have never cut up a jalapeno before… BE CAREFUL! Cut it in half length-wise and scoop out the seeds inside with a spoon. Dice up the remaining jalapeno, put it in the bowl and then WASH YOUR HANDS. Heaven help you if you forget to wash our hands and touch your eyes!
Next, it is time to cut open and scoop out the three avocados. Do you have an avocado tool like the one in the picture below? I got one for Christmas a few years ago and they are super fun. They help to cut, pit and then scoop the avocado out into these nice, neat strips. Perfect if you are cutting it up to put on a salad or burger.
Then, sprinkle with salt and pepper and even a bit of garlic powder if you’d like.
Listen, I am bad with exact measurements, here. I have never been a cook who likes to follow the rules. I am more of a “add some of this and a sprinkle of that” kind of gal and cringe at the thought of having to bust out teeny tiny 1/4 tsp scoops for each dish I make. Plus all those extra measuring spoons just add to the clean up mess.
However, I do advise you to start small with the seasonings. Just do a little sprinkle, stir, taste and then decide if you want to add more. You can always add more of salt or pepper and whatever else, but once it is in there you can’t take it out.
You may also want to taste test with the actual tortilla chip you plan on using since the chips are usually pretty salty, too, and sometimes even flavored. Adding too much salt or seasoning to the guacamole combined with the salt or seasoning from the chips may make your or your dinner guests’ lips pucker.
Finally, squeeze the juice from one lime over the contents of the bowl and stir it all up! I have tried several different avocado to lime ratios and I find that 3 to 1 is the best. That is, three avocados to every one lime.
I hope you enjoy! Let me know what you think or if you have any suggestions. And get creative! Add some corn or black beans or anything else you think may go well with these flavors.