Guacamole

If you need to feed a bunch of party people, there is nothing better than guac & chips. I made this for my friend’s Mexican themed party and was told that it was “so awesome” and “the best.” Yes, they were drunk, but I’ll take it.

Before...

and After!

You don’t need any special tools but a few tricks to note:

• Avocado oxidizes (turns brown once it’s cut), so guacamole is best made and consumed on the same day. If you must store it overnight, keep the container air tight and refrigerate.

• Use ripe avocados. They are not always readily available at stores, so you can buy 1-2 days early and store in room temperature in a brown paper bag.

• Make sure you de-seed the tomatoes. Otherwise, the dip gets runny.

• The below recipe is not spicy at all. Feel free to double or triple the chilies if you want a kick.

Guacamole (courtesy of Dos Caminos)

Serves: 4

Ingredients:

Avocados, preferably California Haas – 2 large

Tomato, Roma/plum – 1 small

Onion, White/Red – ¼, for 2 teaspoons chopped

Chilies, Jalapeno/Serrano – 1-2, for 2 teaspoons chopped

Lime – 1, for 2 teaspoons of lime juice

Cilantro – 2 tablespoons chopped

Directions:

1. Chop up everything: finely chop the onion, chilies and cilantro. Remove chili seeds if you don’t like spicy. De-seed the tomatoes and chop. Do avocado last because it oxidizes: peel, de-seed, and cut up in small cubes.

2. In medium size bowl, use the back of a spoon to mash up half the onion, chilies and cilantro with a dash of salt. This will help release the oil and flavor.

3. Add avocados and mash. Mix in the remaining onion, chilies and cilantro. Lastly, gently fold in tomatoes and add lime juice. Season with salt and serve with tortilla chips.