We are missing something really important though. Homemade guacamole. This is one of my favorites. There is no comparison to the packaged stuff and it’s super easy to make. Every once in a while my daughter and I will eat this delicious dip for lunch. It’s good enough to eat with a spoon. I spent 5 years working as a server in a Mexican restaurant and one of the appetizers on our menu was Tableside Guacamole. Everyone loved it. We charged almost $7 for guacamole made from 2 avocados. Mark up much? Even if it’s off season and you pay $1 each for avocados you can make this for almost a third that price.
Red onion is the best in this dish, but when I don’t have one I use whatever I have on hand and it still turns out amazing. The jalapeno adds a gentle kick but since you take the seeds out, it’s not overpowering. Leave it out if you want a more mild flavor.
Stay tuned next week for my favorite way to cut an avocado and remove the pit that I learned from my waitressing days.
- 2 Avocados
- 1-2 tablespoons minced red onion (or yellow or white)
- ½ jalapeno, deseeded and minced (optional)
- garlic - 2 small cloves or ¼ teaspoon powder
- ¼-1/2 teaspoons salt
- ⅛ teaspoon white pepper
- ½-1 lime
- ¼ cup diced tomatoes
- Remove avocado from skin and cube. Add to a bowl.
- Add minced onion, jalapeno if using, garlic, ¼ teaspoon salt, and pepper to the bowl.
- Use two forks and smash and stir the ingredients until desired consistency.
- Squeeze the juice of ½ the lime over the mixture and stir.
- Taste and adjust salt and lime if needed.
- Gently stir in diced tomatoes.
Linking up to these fun parties!