Classic Guacamole is an essential accompaniment for Tex-Mex themed meals, but also equally suited to any occasion where corn chips or salsa might be consumed. This guacamole is guaranteed to be the first dip that is finished.
Classic Guacamole
There is more to making guacamole than mashing avocado. The cool balance of the tomato and lemon juice with the hit of tabsco and a little salt is prize objective of this recipe.Some add red onion to their guacamole. Aside from adding just one more ingredient, which is not all used in making the recipe, I just don't think it is needed. I also observe that unless diced very finely, onion changes the texture, making the guacamole a little more chunky, causing that dollop to fall from the corn chip!
Ingredients
- 1 avocados, ripe
- ½ Lemon, juice
- 1 small tomatoes, vine-ripened, diced fine
- 3 splashes Tabasco sauce, start with 1 or 2, then adjust
- 1 pinch salt
Instructions
- Slice and de-seed the avocado and remove the green flesh into a small bowl. Mash with a fork and add most of the lemon juice.
- Finely dice the tomato and add it to the mashed avocado. Try not to scrape in all the moisture and seeds as you transfer the tomato. Mix the combination together and taste.
- Add Tabasco and a little salt, then taste and adjust with lemon juice, Tabasco and salt until you are there!
Notes
You can debate about the ratio of tomato to avocado. A small avocado might only deserve half a tomato. One solution is to halve and de-seed the tomato before dicing. The other is to just add another avocado – and make more!
When it comes to guacamole, I quickly shift from connoisseur to consumer. I stop finessing and just start eating.
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Nutrition
Sodium: 34mgCalcium: 12mgVitamin C: 16mgVitamin A: 267IUSugar: 1gFiber: 4gPotassium: 317mgCalories: 88kcalSaturated Fat: 1gFat: 7gProtein: 1gCarbohydrates: 6gIron: 1mg
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