It seems like everyone is suddenly jumping on the avocado bandwagon. Well, that’s fine with me. I absolutely love avocado! It’s good in salads, on sandwiches, or cooked in with a dish (like grilled chicken) – YUM!! However, we all know that the avocado’s greatest achievement provides me with a delicious dip and spread. Guacamole is one of my favorite foods. I’m very much a snack girl, and you’ll see me reach for something salty before I satisfy my sweet tooth. However, so many people make absolutely horrendous guacamole. “How can this be?!” you might ask. Well, I’ll tell you: lack of ingredients!! It seems like everyone uses the same five ingredients: avocado, tomato, onion, lime, and a seasoning – like garlic or salt. How LAME!! However, if you use my recipe, I can promise you, it is anything but dull, and will do more than tickle your taste buds.
- 4 avocados
- 1 tomato
- 1/2 red onion
- 4 garlic cloves (or 2 tsp of minced garlic from a jar – which I find works very well)
- 1 lime, cut in half
- 1/2 mango
- 1 jalapeno (add more if you like the spice OR take the seeds out to keep the flavor while avoiding the heat)
- 1 tsp chili powder
- salt & pepper to taste
Notice the mix of flavors? The smooth, buttery taste of the avocado….the sweetness of the mango….the heat of the jalapeno…plus the garlic, tomato, and onion guacamole-staples you love. This provides the perfect balance of flavors, and you can always add and eliminate ingredients based on what you like. That’s what makes home-made guacamole recipes so delicious! I’ve also been known to add grilled corn to this recipe – so yum, but we’ll leave it out today for convenience sake.
- Slice the avocados in half, scoop out middles into a bowl and save the pits on a paper towel. Adding the pits on top after you’re complete help to keep the guacamole from browning as quickly! Mash the avocados up with a fork, spoon, or potato masher.
- Next, in non-stick pan, put the two lime halves face down in the pan. Medium heat for 1-2 minutes seems to work pretty well. Set these aside till the end.
- Now, dice up the tomato, onion, mango, and garlic (if needed). My mom always like more tomato in her guacamole, so feel free to add more/less on your preference. When you are finished, slice the jalapeno down the middle – this will allow you to remove seeds for less heat – and then continue to dice. I find that people who don’t like jalapeno don’t mind it mixed in the guacamole if it’s diced up small enough. Add the ingredients to the avocado bowl and mix the ingredients in well.
- Now, squeeze the lime halves to add the juice to your guacamole. This adds flavor and acts as a preservative, to help it keep from browning slightly longer. Use a fork to get the extra juice out if needed. Now, add the chili powder and more salt/pepper/garlic to taste. On top, add sliced scallion for presentation and flavor. Another good idea is to caramelize a second lime in slices, and add those to the top of your guacamole – it looks pretty and instantly makes your mouth water.
This is HEALTHY and DELICIOUS! However, remember to make it for social gatherings if you lack self control. If you’re like me, and you make it for a post break-up or pre-menstral snack, you’ll end up eating the whole bowl – which, clearly, isn’t healthy. I know it’s delicious, but remember moderation!
This recipe creates a perfect size bowl to use as a dip at a party, or to put on the dinner table so family and friends can add the spread to tacos, sandwiches, or salads. Personally, I love adding this to a BLT (using Kraft’s Sandwich Shop Chipotle Mayo!).