Wholly Guacamole
This authentic Tex-Mex guacamole recipe features ripe avocados mashed with garlic and fresh lime juice. Diced tomato and onion are folded in for texture, with optional additions of cilantro or jalapeño. After a brief chill, it's ready to serve as a vibrant dip or a flavourful topping for various Mexican-inspired meals. The lime juice is key to maintaining its fresh colour.
Ingredients
- 6 avocados (soft, but not mushy)
- 2 -4 garlic cloves, minced (depends on how much you like garlic)
- 1 lime, cut in half
- 1 medium tomatoes, diced
- 1/2 medium onion, diced
- salt
- chopped cilantro (optional)
- 1 diced jalapeno peppers (optional) or 1 diced serrano pepper (optional)
Method
- Halve the avocados, discard the pits, and scoop the flesh into a mixing bowl.
- Mix in the minced garlic and the juice squeezed from one half of the lime.
- Mash everything together with a large spoon or potato masher until it reaches your preferred texture.
- Gently stir in the diced tomato and onion, along with a few pinches of salt and the juice from the other lime half. Include optional cilantro or peppers now.
- Place a cover on the bowl and refrigerate the mixture for 30-45 minutes.
- Remove the cover and sample the guacamole.
- Adjust the seasoning with more salt if required.
- The resulting guacamole should be worthy of high praise.
- NOTE: Adding lime helps any leftover dip keep its green colour in the refrigerator.
- While some use lemon, excess lemon can overpower the flavour, whereas extra lime simply adds tang.
- Should refrigerated guacamole darken, give it a stir before serving and consider using more lime juice next time.
- This wholly guacamole works well as a topping for tacos, enchiladas, and fajitas.
- Many find it is ideally enjoyed with warm tortilla chips and a cold beer.
Nutrition (per serving)
Sodium23800 mg
Recipe details
CategoryTex Mex
Cuisinemexican
AuthorMark H.
