You have to love a nice bowl of guacamole. There is nothing like it, especially when it is done right. The funny thing is that everyone seems to have their own version of this wonderful Mexican dip. There is one grocery store that I often frequent, and I am blown away every time I see this huge tub of guacamole, waiting for customers to come and ladle into their containers for checkout. I am blown away because I know that the guacamole dip has been sitting out for some time, and in my opinion, guacamole dip is meant to be prepared, served, and eaten rather quickly.
I make guacamole dip all of the time. It is on the table on Saturday or Sunday afternoons while enjoying delicious tacos, or during the week during taco night with the kids. Simple and truly delicious, this dip has nothing but the right texture, and combined flavors of sweet, sour, and spicy.
If you are looking for the perfect dip to go with your tacos, nachos, or heck, served as a spread on a bacon, lettuce, and tomato sandwich, it will be sure to please, however you end up serving it.
- 2 large avocados, not too soft or firm to the touch
- 1 serrano pepper, seeded, and minced
- 1/2 small onion, minced
- 1 tbsp of fresh cilantro
- juice of 1/2 large lime
- 1 medium Roma tomato, cored, and diced
- salt to taste
Get started by getting a large enough bowl out, or if you have a pestle and mortar, even better. Add in everything but the salt and avocado, and lightly mash, and mix it all together. Next, run your knife around the avocado. You will feel the pit run against your knife. Once your knife has gone all the way around, use both hands, and simply twist and lift the top part of the avocado. You will see the pit. Carefully use your knife and quickly whack the pit, twist, and remove the pit. Repeat the process with the second avocado.
Now you have a couple of options to remove theÂ meat of the avocado. I like to run my knife, making marks in a checkered pattern, then use the back of a fork, or simply use a spoon, and remove it, placing it into your bowl. You are now ready to combine everything. Add a generous pinch of salt to the mixture, and with your pestle, or forks, lightly mash, making sure to leave some texture. The goal is not not make a creamy paste, just don’t go there. You know you have had it before, the type of guacamole dip where it was probably tossed in a blender with sour cream, and made into a mushy paste. The goal is a nice texture.
Taste, and season with a bit more salt, or lime juice. Serve with tortilla chips, alongside your favorite tacos, or heck, eat it by the spoonful. Just remember that everything that went into it, is healthy, and great for you. Enjoy.