I made this Guacamole this past weekend. Not because I was having friends over or because I was going to a friend’s house and wanted to bring something. I didn’t make this Guac because I had to use up some ripe avocados lest they spoil. And I certainly didn’t make it because I was cooking my family a wonderful Mexican meal. Nope.
I made it because I love Guacamole–I love dips in general, and I love snacking. I love snacking too much.
I don’t want to brag but this Guacamole is the best…hands down. It just is. Lots are made with lime juice and I really like what the lemon juice does for it. The original recipe doesn’t call for jalapeno or cilantro but I usually add both in. It’s good without the jalapeno and cilantro but it’s gooder with. Yes, gooder is a word. Anyways, try it for yourself, and don’t be ashamed if you eat the whole bowl on your own. Hold your head up high and own it.
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4 ripe avocados
Juice of 1 lemon
8 dashes hot sauce
½ cup small red onion, diced (1 small onion)
1 medium tomato, seeded and diced
½ jalapeno, ribs removed and finely diced
1 clove garlic, minced
Handful chopped cilantro
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Cut the avocados in half and remove the pits. Scoop the flesh out of their skin and into a large bowl, mash up the avocado. Immediately add the lemon juice, hot sauce, tomato, red onion, jalapeno, cilantro, garlic, salt, and pepper. Mix well and taste for more salt and pepper. Serve with chips.
Source: adapted from Ina Garten