It doesn’t take long for the squawking to start once the avocados are on the counter … “when are you gonna make the guacamole?!” Rather than consider guacamole a condiment, we try to come up with entrées to go with our Guac—though, the kids see nothing wrong with just having guacamole as the main course.
This recipe is easy and full of flavor, ideal for parties or just great dinners around the table at home. Spicy, mild, you decide.
Guacamole a.k.a. Squawk-a-mole
- 4 large avocados (, Hass is ideal)
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 single green onions ((from a bunch -- 6 if they are bigger, 8 if small) -- white and light green part, chopped fine)
- 1/3 cup chopped cilantro ((a small handful of leaves and tender stems))
- 1 clove minced garlic
- 1 teaspoon lime juice
- 10 ounces canned Rotel tomatoes ( , drained)
- 1/4 teaspoon crushed red pepper
- Peel avocados, remove large seed in the center and scoop out flesh into a medium-size mixing bowl. Sprinkle salt and pepper over avocados then add onions, cilantro, garlic, and lime juice. Stir to combine while mashing the avocados gently, leaving some chunks.
- Lightly press the tomatoes in the strainer to remove excess liquid and gently mix-in to the guacamole. Taste and adjust seasoning for salt, pepper, lime juice, and spice. Add crushed red pepper to increase spice, as desired. Allow to sit at room temperature for 20 minutes (if you can wait that long) before serving for flavors to meld.
- Serve with tortilla chips.