My guacamole recipe is probably my sister's favorite recipe of mine. Most of the times when we're getting together, she requests "a gallon of it" ... and that's "just to start."
Since it's apparently #nationalavocadoday ... what better way to show my support and appreciation than with my sister-approved guacamole recipe! Plus, this is the perfect snack to enjoy while having your weekend cocktails.
There's obviously a million different ways to make guacamole. Even though I absolutely LOVE tomatoes, I never enjoy tomatoes in guacamole. Instead, I go a more savory route with roasted onions and peppers. Depending on your spice preference, you can adjust the recipe accordingly. I do find that the rice wine vinegar does balance the spice level ... in case you go a little overboard.
- 2 ripe large avocados (I use Hass)
- ½ large red onion
- 1 serrano pepper
- 1 tbsp rice wine vinegar
- 1 lime, juiced
- 1 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Preheat oven to 400 degrees Fahrenheit.
Peel and dice the half red onion into small pieces. Place onto a baking sheet. Remove seeds and membrane from serrano pepper and dice into small pieces. Place onto the same baking sheet with onions. Drizzle mixture with olive oil, and then sprinkle with salt and pepper. Mix around so all pieces are covered with oil, salt and pepper. Place in your preheated oven and roast for about 10 - 15 minutes. ** Keep an eye on this mixture as it can burn quickly if your pieces are super small.
Starting at the top end of your avocados, cut each lengthwise in half and twist to separate the halves. Remove and discard the pits. Using a spoon, remove the flesh from the skin and place into a bowl. Add the rice wine vinegar and lime juice, then mash the avocados (using a fork or potato masher) to your desired texture. Lastly, add the roasted onion/pepper mixture and stir.
Salt and pepper to taste.
If you want to be extra fancy, you can make your own tortilla chips. Take your tortillas of choice (I used flour), cut into 8 sections (like a pizza) and then fry them in hot oil (350 degrees F). Once each chip is brown on both sides, remove and place on a cooling rack. Sprinkle with salt and chili powder.
For other snack ideas, check out our recipe for Shishito Peppers.
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