Classics are called ‘classics’ for a reason. These treasured dishes are always in season, always beloved, and always anticipated. Guacamole from the Mexican, Latino culture is just one of those culinary classics that many of us simply cannot live without, especially when there’s a crowd to feed. My guacamole is always present at a party, and always, always when watching The Super Bowl.
Oh yes, for the big game, I also had some of our hot, hot, HOT spicy chili, a great platter of wings, the regular batch of chips and dip, my husband’s and my homemade salsa for tortilla dipping, and the main course this year was our version of the classic winter Italian comfort and street food ~ ~ Italian Sausage and Peppers!
For just four people at this mini-party, we were stuffed with pleasure to say the least . . . especially with a few shrinking tummies that have been taking in less food in the last month and a half. You know what? That just means that there will be more fantastic left-overs to take to the office this week! And that’s a good thing!
- 3 large ripe Haas avocados, peeled and cubed
- 2 – 3 Roma tomatoes, chopped
- 8 green onions, sliced, or 1/2 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 3 tablespoons minced fresh cilantro
- 1/4 tsp. freshly minced garlic, or 1/4 tsp. garlic powder
- 1 Tbsp. lime juice salt to taste
- pinch of Cayenne pepper (if desired)
- salt and pepper to taste
What you need to do to prepare the guacamole
- In a large bowl place the scooped avocado pulp and toss with some to coat.
- Drain, and reserve the lime juice, after all of the avocados have been coated.
- Mash the avocados to your desired level of chunkiness; we like ours CHUNKY!
- Fold in the tomatoes, onions, jalapeno peppers, cilantro, and garlic.
- Add 1 tablespoon more lime juice.
- Add Cayenne pepper gradually, if preferred.
- Sprinkle on salt and pepper to taste.
- Taste and add any ingredient to your taste preferences.
- Serve immediately with tortilla chips, a bowl of salsa, sour cream, and melted Mexican cheese.
- When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands, and avoid touching your face after working with fresh jalapeno peppers.