Recipe: Side - Guacamole
Perhaps the ultimate "side" or appetizer, Guacamole and tortilla chips will brighten the eyes of any guest you are entertaining. This recipe is meant to be scalable up to the number of people eating it, with the base amount serving around 3 or 4 people, depending on the amount of other appetizers on offer. Be careful about not making enough though, as guacamole will always be the most popular item on any table its placed upon.
- 3-4 avocados, peeled and pitted
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili flakes
- 1/2 medium-sized yellow onion, diced
- 1 small jalapeno pepper, minced
- 2 roma tomatoes, diced
- 1-2 tbsps roughly chopped cilantro
- 1-2 cloves garlic, minced
Peel the avocados and put the halves or quarters into a large bowl.
Juice the lime and add it to the avocado pieces, tossing to cover them with lime juice.
Add the salt and spices to the avocados while mashing them with a masher or large fork.
Prepare and add the remaining ingredients.
Mix and let sit for 30-90 minutes, sitting covered at room temperature or inside the refrigerator.
Serve with tortilla chips.
- Guacamole is a great "house" recipe to make frequently and develop your own spin on. Try this standard recipe once and see what flavors stand out most for you. I usually try to balance the bite of the lime with earthiness of the cilantro, with plenty of both. Other variations might call for extra onion, garlic, and tomatoes, creating a more suitable topping for burritos and fajitas.
- Also don't forget that avocados and tomatoes come in a lot of different sizes. You'll just have to taste test when you're done and see if any spices need adding. Lucky you.
- Many folks can't stand cilantro and usually remove it when they make their Guac. I have heard such tales of sacrilege as leaving out the onion as well.