Would you believe me if I told that up until a little over a year ago, avocados made me squeamish? I refused to even try one – green and just icky-looking in general, I had no desire to taste it. Then slowly but surely, the tide began to turn. While out to dinner at a Mexican restaurant with my Chief Culinary Consultant, I turned my nose up at it but was a tiny bit curious. Not too long after that, we went to a crepes place and his order looked so good, but it had avocado in it. I really wanted to try it, if not for that darn avocado. Finally, I caved and one day I went out and bought one, sliced it, and put it on a chicken club sandwich. Amazingly, I loved it! Who knew?! Fast forward a year, and I have finally come full circle and made my own guacamole.
I absolutely loved making this (and loved eating it even more!). It is full of fresh ingredients, which I adore; chopping the jalapeño and onion and feeling the crunch under my knife was one of those times that make me really appreciate fresh food. Speaking of jalapeno, did I mention this was my first time using one, ever? I have had them in dishes of course, but had never actually bought and chopped one up myself. Aaand I forgot that I had a paper cut. Ouch! The more I think about it, this guacamole was all sorts of new firsts for me!
The combination of contrasting flavors and textures is this recipe really makes it a wonderful dip that ratchets up the wow factor from regular ol’ mashed avocados. The jalapeño and chili powder add just enough of a kick that you can taste it but it’s not at all overpowering. Along with the garlic, this provides a great balance to the subtle flavors of the avocado and tomato. All together, a truly awesome recipe that I think I am going to end up making weekly to keep in the refrigerator!
2 ripe avocados
1 tablespoon lime juice
¼ cup minced onion or shallot
1 large clove of garlic, minced
1 jalapeño pepper, seeded and minced
¼ teaspoon chili powder
¾ teaspoon coarse salt
Freshly ground pepper, to taste
¼ cup seeded and diced tomato (optional)
1. Cut the avocados in half, remove the pit and scoop the flesh into a medium-size bowl. Using a fork or a potato masher, mash the avocados with the lime juice, onion, garlic, jalapeño, chili powder, salt and pepper. Taste and adjust the seasoning to your liking. Gently stir in the tomato.
2. If desired, you can garnish the guacamole with chopped fresh cilantro. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate.