I’ve made this Mexican appetizer from scratch over the years in many different ways. There is a lot of variety in the ingredients you can use to come up with exactly the right taste you want. I’ve finally settled on this one as the “preferred guacamole recipe of the house,” and you’ll find it to be similar to the “table side guacamole” (sometimes called “guacamole live”) offered at many Mexican restaurants. I always loved the experience of having the guacamole prepared at my table. Doesn’t get any fresher than that. Embellish or change this to suit your own culinary whims, and then be sure to savor every single mouthful! Cold beer and tortilla chips alongside is highly recommended!
2 fresh avocados
1 lime wedge (1/4 of a lime)
1/2 tsp salt
2 TBSP fresh diced tomatoes
1 1/2 TBSP finely chopped jalapeno (about 1 medium jalapeno)
1 TBSP finely chopped red onion
1 tsp fresh chopped cilantro
McIlhenny’s Louisiana Tabasco Sauce
1. Slice 2 avocados in half, after removing the seeds, scoop out the meat with a soup spoon, being careful to remove all of the meat. Place into a small mixing bowl.
2. Squeeze the lime juice over the avocado meat, and sprinkle the salt over it.
3. Use a fork — I prefer a potato masher — to mash up the avocado, lime juice, and salt. You want the mixture to have a little texture, slightly chunky, which is why I like using the potato masher.
4. Add diced tomatoes, jalapenos, red onions & cilantro. Use a mixing spoon or a wooden spatula to fold all the ingredients into the avocado mixture.
Serve with a bowl of fresh hot tostado or tortilla chips. Keep a bottle of McIlhenny’s Louisiana Tabasco Sauce nearby for the more adventurous!
This recipe is easily “one and a halved,” doubled, tripled or even quadrupled. As you increase the number of avocados, just make sure you adjust the other ingredients in the proper ratio.
I recommend making this a day ahead of time and allowing it to chill and meld overnight in the refrigerator. This allows the goodness of all the individual elements of this dish to become more infused to make a bolder presentation for your taste bud’s pleasure.
If you want your guacamole to have a little fiery flavor, then don’t seed the jalapenos. It will definitely make the mixture hotter, but I know that’s not for everyone. I like to leave the seeds in and I also drizzle some tabasco sauce on my serving as well. But knowing this level of heat is not for everyone, if you want the milder version, simply seed the jalapeno. Oh…and skip the tabasco!