Guacamole is sure to please and satisfy a crowd, or just a few, no matter what time of the year! Its colorful presentation makes it suitable for Christmas, Cinco de Mayo, or summer poolside celebrations. This comes together quickly and disappears in a blink. Who’s going to complain about a healthy choice for an appetizer?
A bag of 5 small avocados have been staring at me for a few days from my counter. I bought them rock hard so I was patiently awaiting their ripening process to be complete. Finally, the day came. Sunday was the perfect day as now they can be transformed into this fabulous guacamole in time for some afternoon football. Once split in half with pit removed, slice them both ways and scoop into a glass bowl. These 5 small avocados measured slightly over 2 1/4 cups. Three large ones would probably equal an amount within that range. (If it’s over what’s listed in the recipe, you may need to adjust spices before you serve.) Squeeze the lime juice over and sprinkle on the salt and cumin; lightly toss. If you prefer your guacamole not to be chunky, now would be the time to smash them to your desired consistency. I prefer a bit chunky, thus the process demonstrated here.
Finely dice the red onion, jalapeno and cilantro. Quarter the tomatoes lengthwise, then slice. Measure about a half cup of the diced tomatoes only using the cut flesh portions, not the seeds. I have made this guacamole many times using a couple of seeded Roma tomatoes as well. Shown here are mini Marazano tomatoes I had on hand. You could also use grape tomatoes. Guacamole isn’t that picky.
Once all the other ingredients are prepped, place on top of avocado mixture and toss to combine. Press avocados against the side of the bowl to size the chunks down a bit, if desired.
Here’s a top and side view of this wonderful mash up!
Now, we’re ready to serve it up! Not only is this great with chips, but is great spread on a burger!
If you are not serving this directly after making it, Cover ALL surfaces with plastic wrap to avoid any oxidation and refrigerate.
Now where were we? Oh yeah! Dip chip, eat and repeat! Score for the win!
Guacamole
Ingredients
- 2 1/4+ c diced avocado-about 5 small or 3 large
- 2 T lime juice- about 1 lime
- 1/2 t Kosher salt
- 1/2 t cumin
- 2 T finely diced red onion
- 1/2 c diced grape/mini marzano tomatoes
- 2 T chopped fresh cilantro
- 1 large clove garlic, finely minced
- 1 jalapeno- seeded and finely diced
Instructions
- Dice avocados, leaving then somewhat chunky. Sprinkle with lime juice.~ You could mash them to your preference at this point or wait until all ingredients are added. I like my guacamole a bit chunky.
- Sprinkle on the salt and cumin.
- Finely dice the other ingredients and indicated. A lot of the seeds from the tomatoes come out when slicing; just add the flesh parts, not seeds. You could seed 1-2 Roma tomatoes in place of these.
- Combine all of the ingredients, pressing diced avocado along the side of the bowl with a wooden spoon to obtain a smoother consistency. Taste and adjust seasoning, if desired.
- If you are not serving this immediately, cover with plastic wrap, touching all surfaces, to avoid oxidation. Refrigerate until ready to use.
