I am fairly confident that Guacamole is pretty close to universal at this point. It makes a great topping for tacos, nachos, or just by itself as a dip. For me, I make it just about any time I am doing a Mexican inspired dish. It adds s cool refreshing note to the dish, while generally being a lot healthier than other toppings.
What is also great about guacamole is the ability to really vary it up. You can just about make it with whatever you’ve got. Just about any onion type works and can bring different flavors. Want to throw in some tomato, go ahead!! Don’t like cilantro, you can make it work. And you can adjust the spiciness. Personally, I like mine guacamole made with serano peppers, its just a bit more kick.
Pro tip: Prepare tableside in front of friends for a restaurant-style meal at home. Mashing everything together with some spoons in a bowl or mortar just adds some drama to the whole thing. We also have an avocado tool that is a one stop shop for handling all aspects of avocado prep. I definitely recommend checking one out.
- 2 Avocados
- 1/4 Red Onion finely diced
- 1 Lime zested and juiced
- 1 Serrano Pepper finely diced
- 1/2 Plum Tomato diced
- 1 Tbsp minced Cilantro
- Salt & Pepper to taste
- Remove the avocado meat from the husk with a spoon or if you have one an avocado tool that cuts it into slices at the same time.
- Combine all of the ingredients in a bowl or mortar, salting and peppering to taste. Using two big spoons cut and mash the mixture until the avocado is mashed to the desired consistency, I personally prefer it a little chunky.