Who doesn’t love Guacamole…it’s festive and delicious! My friends always request it of me as my dish to bring to any get together, and I’m happy to oblige. Since I have been making it for years, I’ve tweaked the recipe a little each time until I got it just where I wanted it. That perfect combination of creamy yet still chunky, spicy yet flavorful. I have always served it in a big bowl until recently when I was in Costa Rica and it was served to me in the shell…totally stealing this super cute idea.
½ Large Red Onion
1 Bunch Cilantro
4 Large firm plum tomatoes
2 Medium Garlic Cloves
1 Jalapeno pepper- seeded
1 fresh lime
2 tsp salt
- Cut avocados in half lengthwise, remove pits (saving 2 for later) and scoop the avocado into a large mixing bowl. Place the shells onto a plate for later.
- Using a potato masher or large fork mash the avocados so that they are smooth but still have some small chunks in them.
- Cut the Tomatoes in half lengthwise remove the seeds, dice into small pieces by hand, and set aside in another bowl.
In a food processor add the following:
- Peeled half of red onion
- Large bunch of cilantro washed with stems removed from the bottom of the bunch.
- 2 garlic cloves
- Jalapeno pepper (be sure to remove the seeds)
Using the pulse setting chop the ingredients until the are in very small pieces.
Add the contents of the food processor to the avocado in the mixing bowl and blend together.
Add the tomatoes to the bowl by folding them in with a large spoon or spatula.
Squeeze the juice of 1 lime and 2 tsp salt into the mixture and give it another soft stir.
I usually do a taste test to see if it needs a little more salt or heat before placing into shells. If it does just add what you like to taste…remember to do it in small increments…you can always add but you can’t take away.
To Serve, spoon the guacamole into the reserved shells and place on a platter. Garnish each one with a chip in the center and have a bowl of chips and or carrot chips on the side for additional dipping.
Tip: To keep your guacamole fresh for days in the fridge place the reserved pits in the container with the guacamole. This makes the avocados think they are still in the shell and will keep it from turning brown for up to 1 week.
Tip: Instead of serving with just tortilla chips offer your guests the option of carrot chips as well. You can buy carrot chips in just about any supermarket and they are perfect for all kinds of dip snacking but pair really well with guacamole!