–a snack, a condiment, a safe place…it’s whatever you want it to be…
I’m all about simplicity, and this guacamole is so simple and easy. Guacamole doesn’t necessarily equal avocados + the kitchen sink. Sometimes less is best.
Over the summer, and we ate it in less than 30 mins–THAT GOOD!
Let’s put a disclaimer out there: I’ve made guacamole several times before, several different ways, but never has it come out quite like this!
Consistency with guacamole is important for me. I don’t want a bunch of baby food to dip my chip in, I like a little texture. I meet somewhere in the middle. I like to have a little bit of a soft consistency to aid when picking up the chunkier pieces. It works out nicely and you get the best of both worlds.
Additions to the Original Recipe
In the original guacamole recipe I threw in all kinds of stuff. Over the years I’ve played with my recipe. On the basic level my guacamole generally has avocados (duh!), cilantro, lime, salt, pepper, and red onion.
This time the addition of the garlic, pickled jalapeño, and smoked paprika kicked it up a few notches! How freaking delicious! My friends and I ate the bowl in less than 30 mins. There were only 3 of us and 2 of us got a head start. We did leave much for the 3rd person 🙂
Comment below when you try this and let me know how fast you ate it!
- 4 avocados (2-3 ripe, and 1-2 slightly firm)
- ⅛ teaspoon sea salt
- 1/16 teaspoon white pepper (black is fine if you don't have white)
- 2 tablespoons red onion, diced
- 2 teaspoons jalapeño, fresh or pickled (pickled goes nicely in this dish and it's what I used)
- Juice of 1-2 fresh limes (depending on size, smaller use 1)
- ½ teaspoon smoked paprika
- ¼ teaspoon minced garlic
- Cut the firmer avocado into chunks.
- Blend the softer avocado until a little bit smooth.
- Add the rest of the ingredients, gently combine.
- Enjoy with tortilla chips or plain potato chips (both were delicious)!