Guacamole Recipe With Salsa For A Spicy Kick

Want to make guacamole but are not sure where to start? This avocado-based appetizer is wildly popular, and surprisingly easy to make, even for beginners. One of the most popular foods on the party table, homemade guacamole is the perfect culinary “dance partner” for tortilla chips, and makes a great snack to keep in your fridge for midnight cravings post-party. Made with a simple assortment of ingredients, this guacamole recipe can be made plain or potent depending on how daring you feel. Easy to modify to produce different delicious results, this fresh, homemade take on guacamole dip takes only minutes to make, but it’s a food your guests will be enjoying all evening. A great food for summer get-together, Super Simple Guacamole will add a south of the border twist to any appetizer spread.

Guacamole With Salsa Ingredients

  • Four Ripe Hass Avocados (the skin should be firm and dark green, but very gently yield to a firm press of a fingertip)
  • Three Cloves of Garlic
  • Juice of One Lime (the kind in the plastic bottle is fine if fresh limes are unavailable)
  • One Onion (any variety, though red works best)
  • Fresh Cilantro (optional)
  • A little salsa of your choice for a spicy kick

Salsa

Instructions

Get a bowl to make the guacamole dip in, and assemble your ingredient lineup where you can reach them. Carefully taking a sharp knife, cut into the avocado – you’ll feel the big circular pit in the middle – and cut all around the avocado to the pit, which will essentially cut the avocado in half. Then, put your fingertips in the “seam” you’ve just created and pry the two halves apart. You’ll see the brown pit in the middle – you can pry this out with a spoon, or some advanced cooks will give it a gentle “thwack” with a chef’s knife, embedding the knife in the pit slightly, which is then wiggled free with a side-to-side motion.

Using a spoon, scoop the fresh avocado flesh out into the bowl and discard the pit and empty skins. Take your garlic cloves and crush them by placing the flat of your knife blade on top of them and carefully tapping it with a closed fist – if you aren’t that adventurous, you can use the bottom of a can to do the crushing. Remove the papery skins and chop up the cloves into finely diced pieces and add to the bowl. Remove the onion’s skin by slicing off the very top and very bottom, and cutting into the side a few layers deep, peeling off the outer skin like a jacket to discard. Dice the onion and add it to the bowl along with the lime juice and chopped fresh cilantro, if desired. Using the back of a fork, mash the mixture up together – this allows you some control over how uniform or chunky you’d like your finished homemade guacamole to be. When finished, cover with a layer of plastic wrap right on the surface of the guacamole dip and stick in the fridge – avocado “oxidizes” and turns brown the way apples do when exposed to air; while brown guacamole is still edible if it’s been chilled, it’s not nearly as visually appealing! As a side note, keeping the avocado pit in guacamole will not keep it green, so don’t believe the old wives’ tale.

Extra Tips

Add diced chilies or jalapenos if you really want some heat. For a smoother, creamier dip, a spoonful of sour cream for every avocado half you add will make it downright decadent. This guacamole recipe is simple enough to work harmoniously with almost any add-in you can dream up, so experiment a little to suit your needs. Happy eating!!


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