This guacamole recipe is a favorite of our friends and family when we have company and parties. We get so much use from this recipe. It is great with chips, obviously Mexican or Tex Mex and I love it on hamburgers or chicken sandwiches too. I made a huge batch of this for our son’s birthday party and the kids and adults loved it. Simple to put together but so good!
Guacamole
Besides resting, the total time for this recipe only takes as long as it takes you to dice everything. In the recipe I use Cholula Chipotle Hot Sauce because I like the smokiness it imparts to the guacamole, but you can use whatever hot sauce you like or none at all.
Ingredients
- 3 Hass Avocados
- 1 Roma Tomato
- 1 Medium Red Onion
- 2 Jalapeño Peppers
- 1 Bunch Cilantro
- 1 Lime
- 1-2 Tbsp Cholula Chipotle Hot Sauce
- Salt and Pepper to taste
Instructions
- Dice the tomato into ¼″ cubes.
- Dice the onion into ¼″ cubes.
- Cut the tops off the jalapeño peppers then cut them in half lengthwise. Use a teaspoon to scrape the seeds and ribs out. The seeds and ribs carry most of the heat from the peppers. If you have a jalapeño coring tool like this Norpro Grip-EZ Jalapeno Pepper Corer you can skip the previous instructions. Dice the jalapeño to a fine dice, approximately ⅛″ cubes.
- Pull the cilantro leaves from the stems and chop the leaves.
- Remove the flesh from the avocados. There is no need to chop or dice the avocado as we will be mashing it.
- Mash avocado in a large mixing bowl with a fork. If you like a chunkier guacamole, do not over mash as the avocado will break down further as we stir in the other ingredients.
- Add tomato, onion and cilantro to the mixing bowl and stir in.
- Roll the lime under your hand with some pressure to break up the cells inside the lime. Cut the lime in half and juice one half into the mixing bowl, stir the lime juice into the mixture. If you would like the mixture to have more lime taste or to be smoother add the juice from the second half of the lime.
- Add one to two tablespoons of Cholula Chipotle hot sauce to taste.
- Add salt and pepper to taste.
- The guacamole will taste better if you can leave the it sitting in the fridge for an hour or more to let the flavors meld, if you don’t have time it is still great served immediately. Transfer the guacamole to a small container. These quart deli containers work great. To keep the guacamole from turning brown, press a layer of plastic wrap onto the surface of the guacamole and leave it until it is time to serve.
