Preparing avocados can be tricky. What works best for me is using a sharp knife to halve them and remove the pit with a spoon. Placing the pit back into the prepared guacamole until serving can prevent browning. Check out what this happy reviewer had to say over at the Barefoot Contessa had to say about this amazing guacamole dip recipe:
“I can’t count the number of times I have made this. It is the only guacamole I have ever liked. The only thing, I substituted Louisiana Hot sauce for Tabasco (don’t like). I only used one half as much red onion (found it was too strong the next day), My husband’s eyes always light up when I mention this. Thankfully there are no strong spices or cilantro (my opinion-a blight on the world, hate it and I eat everything). “
I like my guacamole chunky, but for smooth guacamole, use a fork to mash the avocado to the desired texture. This part is up to you – it will be delicious either way! Make sure to pair this guac with your favorite tortilla chips. My favorite is Hint of Lime Tostitos.
Ingredients:
4 ripe Hass avocados
3 tablespoons freshly squeezed lemon juice
8 dashes Tabasco sauce
1/2 cup small-diced red onion
1 large garlic clove, minced
1 teaspoon Morton’s Coarse Kosher Salt
1 teaspoon McCormick Pure Ground Black Pepper
1 medium tomato, seeded, and small-diced
Instructions
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco hot sauce, onion, garlic, Morton salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
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Quick Tip: To increase the heat, add some finely chopped, fresh jalapeño.
Thanks to the ever fabulous Ina Garten for this favorite recipe!
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