Now, if you are a foodie and a purist, then you probably don’t want to read this post. In Fact, I should probably title my version of this snack recipe “Not Really Guacamole”. My brother and sister-in-law are fond of telling me that this and that isn’t “real” Mexican food. It’s not. I grew up on the west coast of Canada and then Northern California. All of my recipes are based on what I like to eat. But, I’m telling you, this dip is easy, clean and delicious. Try it. You’ll like it.
One tip: if you are not in a rush for your guacamole ( you know, like you’ve gotta have it NOW!) then combine the tomato, onion, garlic, jalapeno and spices into a bowl and let sit in the refrigerator for an hour or so. The spices will meld and will be stronger when you stir the avocado into the mix.
- 2 avocados, mashed with some chunks left
- 1 /4 cup finely diced onion
- 2 tbsp finely diced jalapeno with seeds removed and discarded
- 1 cup diced tomato
- 2 or 3 cloves finely minced garlic
- a palm full of finely chopped cilantro (optional- if you’ve got it on hand, use it, but if you don’t have any, you won’t suffer without it.)
- a pinch or two of dried red pepper flakes
- salt and pepper to taste
- Optional: lemon slices
Cut the avocados in half and remove the pits. Use a spoon to scoop out the flesh and discard the peel and pits. Mash to a chunky consistency.
Add all remaining ingredients to the bowl and stir gently to combine. Serve with chips and optional lemon slices.
My husband likes to squeeze lemon right onto his guacamole, but I eat it without. Oh! And my in-laws go for the traditional corn chips, but I like the spinach and kale chips as well as chips made with rice and beans. This guac is excellent with any kind of chip to tell you the truth.