Guacamole – A Taste of South of the Border
May 4, 2016
One of things that we love about travelling to Mexico is that when you order guacamole, you get a lot of guacamole. Here in the United States, you would think that avocados were a precious commodity by the way they charge you for a couple of tablespoons of guacamole. There are a lot of good uses for avocados, but guacamole is probably our favorite. It can be used with chips as a dip or it can be used as a spread on a sandwich. We leave the seeds in the jalapenos, but if you don’t like it as spicy, the seeds can be removed. This recipe is for a small batch, but obviously it can be increased if you are serving it for a larger crowd.
- 2 Avocados – diced
- 1 Medium Tomato – finely diced
- 1 Jalapeno – finely diced (seeds removed if you don’t want it spicy)
- 1 Garlic Clove – minced
- 1 tbsp Red or Yellow Onion – finely diced
- Juice of 1 Lime
- Salt and Pepper to taste
Cut the avocados in half, using your knife to carve around the large seed. Twist the avocado to separate the two halves, the seed will remain in one of the halves. Using a knife, carefully chop into the seed so that the knife is slightly embedded. Twist the knife to remove the seed and carefully remove the seed from the knife blade. Use a spoon to separate the flesh of the avocado from the skin by tracing the spoon along the inside of the skin and place the flesh into a medium bowl. You can dice the avocado prior to removing it from the skin or after it is in the bowl. Add the rest of ingredients and mix thoroughly. If you prefer a creamy guacamole, you can mash the avocado dices as you stir, or leave some of the dices whole if you prefer a chunkier guacamole. Serve with chips.