Avocado. That marvelously good-for-you stone fruit is packed with more potassium than a banana, loads of fiber and more than its fair share of heart healthy fats… all of which I am sure I promptly undermine when I use it as a dip for my giant salty tortilla chips. But who cares? This isn’t your spin class, and we’re not talking about avocados on whole wheat toast (though I do admit that is a darn good breakfast… topped with bacon and a fresh egg and homegrown tomato… but I digress). We’re here to talk about guacamole- fresh guacamole, full of diced tomatoes and peppers and sprinkled with special seasonings, lime juice and salt– that wonderful Tex-Mex staple that just sings my song when it’s piled high on a tortilla chip or on tacos or just about any Mexican food I can wrap my lips around.
We’re not going to dally around with much chat today because I’ve got ripe avocados waiting and there are chips that desperately need to be eaten. So, let’s get to it. Ole’! It’s time to get our fiesta on.
What You’ll Need For this Fresh Guacamole Recipe:
- 3 Haas avocados
- grape tomatoes
- red onion
- jalapeño peppers
Let’s Get Started:
Fresh guacamole is easy to make. And if you’re handy with a knife, you can put it together in as little as five minutes. That’s a pretty big deal since guacamole has a habit of showing up at a lot of our cookouts, game nights, tail gates, or just any ol’ get-together. It’s a go-to chip and dip, for sure.
Of course, any good guac starts with good avocados. These delicacies, which also go by the names Alligator Fruit or Butter Fruit (isn’t that so interesting?!), should give just a little when you gently squeeze them if they’re ripe and ready to go. To get started, you should slice the avocado in half lengthwise. Make sure you slice around the large pit in the middle. After you pull the two halves of the avocado apart, use your knife to cut a couple of slices in each half. Be careful to cut shallow though. You don’t want to cut the skin, just the fruit.
Next, use a spoon to scoop out the fruit of the avocado out of its skin. The scoring you did earlier does help the fruit scoop more easily, but it will also make mashing the avocado up in just a minute a LOT easier too. And we like easier when we can get it!
Slice and scoop out all 3 avocados into a medium bowl, and let’s get to chopping those tomatoes, red onion and peppers. Now, lots of people like their guacamole lots of different ways, but what we’re about to put together will rival any Top Shelf Guacamole made at any restaurant anywhere and that includes Mr. ASD’s fair Texas homeland.
Let’s pause for just a second and ponder our tomato choice for this recipe. The standard pick for a guacamole is a Roma tomato. The reason being is that a Roma has more meat than a lot of other tomato varieties. And I do often use a good Roma when I can find one. BUT, I have also found that grape tomatoes fit the bill of high meat content, plus their bright red color and smaller size lend themselves perfectly to what we’re doing with this fresh guacamole recipe. Another bonus, grape tomatoes are usually tasty year-round while other tomatoes can end up tasting mealy or less than yummy when it’s not the heart of summer.
We’re almost to the eating part, I promise. A few spices and then we’re done. Cumin, cayenne, salt, some chopped cilantro, garlic and fresh squeezed lime are all you need to round out this Tex-Mex dish. Use a fork or a potato masher to mix together your avocado, tomatoes, onions, peppers and spices. You don’t have to mix until smooth. As a matter of fact, it’s better if you don’t. Fresh guacamole should be just a little bit chunky. And before you get too carried away and dive right in with your chip, take just a minute to smell all those gorgeous aromas in this fresh dip. Your spices, herbs, lime… all of the ingredients are wonderfully aromatic. A good guacamole is a feast for the eyes, nose and taste buds!
Now there’s nothing between you and your fresh, homemade guacamole other than how long it takes you to rip that chip bag open. So, provechito, my friends. Make the most of it!
***Pin this Fresh Guacamole Recipe here!***
Some fiesta finery you might need to make and serve this recipe!
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Want more great cookout ideas? Check out these other ASD favorites!
- 3 Haas Avocados
- 1/3 C diced grape tomatoes, heaping
- 1/3 C diced red onion
- 1 seeded and diced jalapeno
- 1 TBSP chopped cilantro
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp minced garlic
- 1/2 medium lime
- Cut open avocados and remove fruit. Put into medium mixing bowl.
- Add next 8 ingredients. Squeeze the juice from the 1/2 lime over ingredients.
- Mix together all ingredients using a fork or potato masher. Do not mix until smooth. Leave avocados a little but chunky.
- Serve immediately with tortilla chips. Avocados turn brown as they sit out just like bananas do.
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