Being a native of southern California, I’ve had my share of guacamole. I’ve also always had 3 nagging issues with this classic tortilla chip accompaniment that I’ve decided to address: 1. Too mushy. Avocados are a beautiful fruit and their texture is creamy and sublime, why turn them into a big bowl of mush? 2. Boring. Guacamole is simple yes, but it doesn’t have to be boring. I’ve substituted roasted red peppers for tomatoes and the result is amazing. 3. Garlic. I’ve never been a fan of garlic in guacamole, I find it always overpowers the delicate avocado flavor. Yet, it seems to be the prevalent flavor in every party guacamole I try.
My version is beautiful and chunky with a complex, sophisticated flavor, and free of garlic’s overpowering aroma. This guacamole is not just for dipping, use it to bring life to veggie tacos, add it to sandwiches and wraps, black bean burgers, and breakfast burritos. I think it’s the best guacamole this side of Tijuana and I have a feeling you’ll agree.
Let me know how you love to use guacamole in the comments below!
3 ripe avocados
1/2 cup chopped red onion (about 1/4 large red onion)
1 roasted red pepper chopped
1 fresh jalapeño seeded and chopped fine
1/2 cup chopped cilantro
Juice of 1 fresh lime (about 2 TBL)
Salt to taste
Cut avocados in half and remove seeds. Save 1 seed for later. Scoop avocados out of their skin, add to a medium bowl, and mash gently with a fork, just enough to break them up. You don’t want to over-mash your avocados here, you want your finished dip to be very chunky.
Add remaining ingredients and mix together gently.
Transfer guacamole to a serving bowl, add saved avocado seed, and cover with plastic wrap directly on the surface to prevent air from discoloring it. Refrigerate 1-2 hours before serving.
To serve, remove plastic wrap and seed and stir gently with a fork. Garnish with fresh cilantro.