Who can resist a freshly made guacamole dip? I know I certainly can’t. Which is why this quick and easy guac recipes is one of my go-to dishes to bring to pot-lucks and dinner parties. I have gotten numerous requests for this recipe, but I have kept it under lock and key. Until now, that is.
My hope is that after trying this recipe that you will vow to never buy that slimy, store bought guacamole again. I realize it is a little pretentious to claim that my guacamole dip is “The Best Ever” but I think the freshness and combination of the ingredients will speak for themselves. Here is what you will need to get started:
4 Ripe avocados, pitted, peeled and chopped
½ cup chopped red onion
1 jalapeno, chopped
2 cloves of garlic, chopped
1 large handful of freshly chopped cilantro
½ cup freshly chopped tomatoes
2 Fresh Limes, juiced
2-3 tablespoons of prepared salsa
Dash of Chili Powder
Fresh cracked pepper
Salt to taste
Note: I am usually prepping for a party, so feel free to half the recipe if you are making guac for two.
There is really no set order for assembling the ingredients, but I seem to always start with the small stuff. I will dice the tomatoes, onions, jalapeno, garlic, and cilantro and put into the bowl. If you are unsure if your crowd can handle a super spicy guacamole, I recommend removing the seeds from the jalapeno.
Then I start pitting and peeling my avocados. One trick I like to use is to take a knife and cut the avocados while they are still I their skin. I slice a few times long ways, and then criss-cross from side to side until I have a bunch of ½ inch chunks. Then, I squeeze the pre-chopped avocado into the bowl. This saves on mixing time later, and reduces the mess.
I then juice the limes directly onto the mixture. I like a lot of lime in my guac, and I feel it helps cuts down on the amount of salt needed to pull the big flavors out of the dip. Feel free to use less lime if it is not your favorite thing.
Then, my super-secret final ingredient that always surprises everyone – I add a few tablespoons of prepared salsa and a dash of Chili Powder. I would say add about 2-3 tablespoons of salsa, just use your best judgement. If your limes had a lot of juice don’t add too much salsa, you don’t want your dip to be watery. Add some fresh cracked pepper and salt to taste.
I like to use a potato masher to mix my quac to get rid of the big chunks, but a fork works just as well.
Put it in a pretty serving dish, top with a few leaves of cilantro and a lime wheel, and you are finished!
I like to serve Xochitl unsalted tortilla chips with my guacamole, but any chip or cut-up veggies will work. I also pull out the leftover salsa as a pairing dip to the guacamole. Eat up and enjoy!