Thank goodness guacamole and tortilla chips are vegan. Seriously – that would be a deal breaker.
If you want to be the hit of the party, bring a bowl of this guac and a bag of tortilla chips. No joke. This recipe is a hit every time. I clipped it out of a magazine about ten years ago. Although I still have it taped into an old recipe notebook, I never even refer to it anymore. Finally a recipe I can make from memory.
Which is exactly what I did yesterday. I whipped up a batch for our house guests (my parents ;) in no time and it disappeared in no time! Funny enough, we ate dinner at a Mexican restaurant later and their guacamole didn’t hold a candle to this recipe. I’m tellin’ ya – this is where it’s at, folks.
- 3 ripe avocados (ripe = dark color, soft)
- 2 garlic cloves, crushed with garlic press
- 3-4 ripe Roma tomatoes, chopped
- ⅔ cup loosely packed fresh cilantro leaves, chopped
- ⅛ – ¼ cup fresh lime juice (from about 2 small limes or 1 large lime)
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. crushed red pepper
- optional: 1 small red onion, chopped
Don’t get too hung up on exact measurements. This is a forgiving recipe, so just go by taste. The only ingredients that are optional are tomatoes and onion. The rest of them are a MUST!
Cut each avocado lengthwise in half; twist to separate halves. Remove seed. With spoon, scoop avocado pulp into medium bowl. Coarsely mash with fork. (You can also use a potato masher, but be careful not to over-mash. You want some chunks in there.)
Gently stir in remaining ingredients until mixed. Adjust seasonings to taste.
Spoon guacamole into serving bowl and serve with corn tortilla chips (my favorite kind is Food Should Taste Good brand – Multigrain flavor). If you want to pretty it up, garnish it with a few chopped tomatoes and cilantro leaves.
Of course, it’s also great on tacos, enchiladas, taco salad, etc. Tonight, we’ll have what little is left over on our Sweet Potato Quinoa Burgers (now that’s livin’.)
Read next: Is Guacamole Always Vegan?