Guacamole has been one of my favorite dips for many years. This particular recipe got its start after Crystal and I visited her friend in New York City a few years ago (pre-gluten free). Crystal had always hated avocados, and I told her it was because she had never had them prepared the correct way. While in NYC, we ate at a restaurant that is famous for mixing guacamole right at your table. Once she tried the guacamole, she instantly realized that I was right, and that avocados are awesome!
Upon our return to Iowa City, Crystal requested that I make guacamole all the time, giving me the chance to perfect this recipe. We usually make it alongside our gluten-free fajitas and salsa. This recipe is all about flavor, and the consistency is a bit thinner than other guac recipes. If you’d like to make a thicker version of this, seed the tomatoes, cut the lime juice in half, and leave out the vinegar. Just know that you’ll be missing out on some great flavor!
An added bonus to this recipe is that it is a great source of dietary fiber!
Drew’s Semi-Famous Guacamole (makes about 2 cups)
- 2 Avocados, pealed and seeded
- 1 Ripe Tomato or 2 Roma Tomatoes diced
- 1/4 Onion diced
- 1, 2 or 3 jalapeños (mild, medium, hot), seeded and diced (leave seeds in one of the peppers for added heat)
- 1 Clove Garlic minced
- 1/4 cup cilantro, minced
- 2 oz. fresh lime juice (juice the whole lime)
- A splash of vinegar
- Salt to taste
Mash avocados with a lava rock mortar and pestle. If you don’t have a mortar and pestle, you can do what I did for many years, and mash the avocado with a potato masher (just make sure you get all the lumps out). Place diced tomato in a colander and sprinkle 2 teaspoons of salt over them, mixing the tomatoes by hand while sprinkling the salt (this helps remove excess water). Gently combine all ingredients with a spoon. Salt to taste.
This guacamole can be made up to 6 hours in advance. Store tightly covered in the refrigerator. Serve at room temperature with corn chips.