I love love love avocados. Avocados are on my top 5 list of produce that I could eat every day. My other favorite fruits and vegetables include Artichokes, Asparagus, Mangos and Berries. I think my love for avocados has something to do with growing up in San Diego. In my world avocados are a whole food group and you must eat at least half an avocado a day. I have them at breakfast with my omelet, in my sandwich at lunch and at dinner with a burger, burritos or enchiladas.
Why do I love them so much? They have a rich creamy flavor, they go with just about everything and they contain healthy fats. Oh, they taste good too! So it goes without saying that I love guacamole. Hello … avocado dip. I. Am. There. Guacamole is super easy to make and many times I make it when I am making pico de gallo because it uses similar ingredients, and if I am already dicing I can dice a little bit more.
Before we get into making the guacamole, I would like to pause and talk about cilantro again. Cilantro has a very distinct flavor and people either love it or hate it. For this guacamole recipe I decided not to use it, truth is I did not have any and for me I can eat it either way. If you would like to include some I would add 1 tablespoon of chopped cilantro.
Enough with the chit chat. Let’s make guacamole!
Here are the ingredients.
Start with 2 hass avocados. Slice them in half, twist and then take the pit out.
Cut the flesh of the avocados into a crosshatch pattern, then scoop out the flesh with a spoon and add to a bowl.
Along with the avocado add the diced tomato, onion, sour cream (mom’s secret ingredient), worcestershire (another secret ingredient), lime juice and salt & pepper.
With a spoon give it a stir, you want some of the avocado to be smooth and some to be chunky.
Take a tortilla chip and give it a taste. Add more salt and pepper if needed.
You could even add some of my Dad’s favorite, Sriracha.
Avocados and especially guacamole don’t save well so you want to make it right before you serve it AND make only what you are going to eat. If you end up with a lot left over (does not happen in my house cause I can eat a whole bowl by myself!), store it in a tall, narrow container making sure to have as few air pockets as possible. I would recommend eating it within one day. The top layer will turn brown, just scrape that off and discard, then enjoy your leftover guacamole.
Have a great weekend!!!
Another recipe checked off the 2014 Recipe Bucket List!
- 2 avocados
- ⅓ cup diced onion (red or sweet)
- ⅓ cup diced tomato (about ½ of vine ripe tomato)
- 1 tbls sour cream
- ½ tsp worcestershire sauce
- 1 tsp lime juice
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- With a sharp knife cut the avocado in half lengthwise around the pit. Twist and pull the two halves apart. Using your knife firmly tap the pit so the knife attaches to the pit. With the knife attached to the pit, twist the knife so the pit easily comes out. Discard the pit. Using the knife, gently score the avocado flesh in a cross-hatch pattern. Scoop out the flesh with a spoon into a bowl.
- Add the onion, tomato, sour cream, worcestershire sauce, lime juice, salt and pepper into the bowl.
- Stir all the ingredients together until combined and guacamole is slightly creamy but still has chunks of avocado.
- Taste guacamole and add more salt and pepper if needed.
- Serve immediately.