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
Earthy, creamy avocados mixed with tomatoes, onions, and garlic with a kiss of lime and cilantro.
Prep Time15 mins
Servings: 12
Ingredients
- 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
Instructions
- 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.
Notes
The flavor of the avocados make all the difference in guacamole. If you can't find Rotel brand tomatoes, add 3/4 cup fresh chopped tomatoes and 2 tablespooons chopped (canned) green chile. Store leftover guacamole in an airtight dish close to the size of the amount leftover and press plastic wrap directly on the surface and smooth out over the guacamole to remove any air pockets. Place the lid on the dish over the wrap and refrigerate for up to two days. Leftover guacamole can be frozen, but the texture is compromised. Use defrosted guacamole for layered dips or burrito filling where the texture doesn't stand out.
Nutrition
Calories: 6kcal | Carbohydrates: 1g | Sodium: 178mg | Potassium: 53mg | Vitamin A: 1.8% | Vitamin C: 3.8% | Calcium: 0.9% | Iron: 1.5%
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