Chips and dip are my downfall. I am incapable of controlling myself and will easily empty a bag of chips before I know it. It doesn’t matter if it is plain chips with french onion dip or corn tortillas with guacamole or salsa, I eat them all.
One of my favorite dips is guacamole, mostly because it has vegetables in it and I pretend it is healthy. Now guacamole is a healthy snack, however when I eat an entire bowl and an entire bag of corn chips it kind of defeats the purpose.
I have found it difficult to find good, consistent guacamole dip in restaurants. They are either too spicy, too bland, too salty, too oniony, or just yucky. Our local Mexican restaurant gets it right about 50% of the time. You can tell it varies greatly depending on who makes it.
Chipotle Restaurants normally do a good job but more than once I’ve gotten a mix that was way too hot to handle. Now, I do need to admit that I’m not a big fan of super hot/ spicy food.
So here is my go-to recipe for guacamole. It is super easy, fast, and only takes a few ingredients. It can also be customized based on your taste and how hot you want it.
For a spicy version add 1/2 a diced jalapeno. If you are making the guacamole ahead of time, place plastic wrap directly on the guacamole to cover and place in the fridge. Air is your enemy at this point.
Ingredients
- 2 ripe avocados
- 1/2 lime
- 1/4 red onion, diced
- 1/2 tomato, diced
- Salt to taste
- Cilantro chopped, amount to taste
Instructions
- Remove avocado from outside shell and place in a bowl.
- With a spoon or fork mash the avocado to your desired texture.
- Squeeze lime over the avocado and stir so the avocado does not brown.
- Add onion and tomato to the bowl and stir.
- Add salt and cilantro to taste.
Just a quick rant about avocados. Why can you never find ripe ones in the grocery store? And if you bring home firm avocados they never seem to be ripe the day you want to use them. Most of the time I buy a bag of 3 avocados that are hard as rocks, put them next to the bananas, and hope they will be ready within the 2 to 3 days I plan to use them. Many times I’ve had to alter my menu plan because the avocados weren’t ready when I was.
What are your tips to pick good avocados? How do you store them? Any tricks to get them to ripen?
Enough of the rant. When you happen to find avocados that are ripe and ready to eat this guacamole recipe is your best friend.
Enjoy!
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