June 7, 2016

Gringo Guacamole

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For my best guac, I embellish gorgeous ripe avocados with tangy bits of this and that. It's a bit chunkier than authentic Mexican guacamole but (dare I say it?) superior. Always prepare guacamole close to serving time, as it will discolour. Luckily, it is delicious, so leftovers never sit around long.

2 ripe avocados (about 1 lb/500 g total)
1 small jalapeño, seeded, finely chopped
1 small clove garlic, pressed or minced
3 tbsp (45 mL) finely chopped, seeded plum tomato
3 tbsp (45 mL) finely diced red onion
2 tbsp (30 mL) chopped cilantro leaves
1-1/2 to 2 tbsp (22 to 30 mL) lime juice
1 tsp (5 mL) kosher or sea salt

Pit avocados and scoop pulp into medium serving bowl. Mash with fork.

Add jalapeño, garlic, tomato, onion, cilantro, 1-1/2 tbsp (22 mL) lime juice and salt. Gently combine with fork. Add some or all of remaining 1/2 tbsp (7 mL) lime juice to taste.

  • The guac can be kept at room temperature about an hour before it begins to discolour.
  • If you want to refrigerate this, omit the tomato and cilantro until serving time.
  • Whole-wheat tortilla chips, which are extra crispy, make excellent scoops.

Makes 1-2/3 cups (400 mL).

Credit: Susan Sampson
Tested in Imperial