Guacamole
Fresh homemade guacamole with a subtle smoky kick from Cholula Chipotle. Ready in 15 minutes and better after an hour in the fridge.
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 small. Cut the Roma tomato into roughly 1/4 inch cubes and set aside.
- Dice the onion the same way. Cut the red onion into 1/4 inch cubes and set aside.
- Prep the jalapeños carefully. Cut the tops off and slice them in half lengthwise. Use a spoon to scrape out the seeds and ribs -- that is where most of the heat lives. Dice the remaining flesh finely, around 1/8 inch pieces.
- Pull the cilantro leaves and chop them. Strip the leaves from the stems and give them a rough chop. You do not need to go too fine here.
- Scoop out the avocado flesh. Halve each avocado, remove the pit, and scoop the flesh into a large mixing bowl. No need to dice it since you will be mashing it.
- Mash the avocado to your liking. Use a fork to mash it to your preferred consistency. If you like it chunky, stop early -- it will break down more as you stir in the other ingredients.
- Add the vegetables and stir to combine. Add the tomato, onion, jalapeño, and cilantro to the bowl and fold everything together.
- Juice the lime and stir it in. Roll the lime on the counter with some pressure first to break up the cells inside. Cut it in half and squeeze one half into the bowl. Stir it in, taste, and add the second half if you want more brightness or a smoother texture.
- Season and add the hot sauce. Add one to two tablespoons of Cholula Chipotle hot sauce, then salt and pepper to taste. Stir and adjust as needed.
- Let it rest before serving. Transfer to a container and press plastic wrap directly onto the surface to prevent browning. Refrigerate for at least an hour for the best flavor. Serve straight from the fridge or let it come to room temperature for a few minutes first.
Video
Notes
Quart deli containers work great for storing guacamole. They are cheap, stackable, and seal well.
The chipotle version of Cholula adds a smokiness that regular hot sauce does not. Worth tracking down if you have not tried it.
If you are scaling this up for a crowd, figure roughly one avocado per person for a generous portion as a dip.