Aimee’s Guacamole

by Christy aka the Missus on May 4, 2010

Cinco De Mayo is up tomorrow and I, being of Irish descent, figured I’d throw my 2 cents in and give you a classic, found-in-every-Mexican-restaurant dish. This is my sister-in-law’s recipe, which is a little different than the norm but just as good, if not better.

I have fond memories of devouring my sister’s guacamole–it’s totally addictive and even better a day or two later. Beware that the longer it sits the hotter it gets, which is probably my favorite part. I always wondered why….now I know her secret and so do you!

Serves 4-ish

3 organic avocados
1 clove garlic, crushed (she uses a ton of garlic in hers so use as much as you’d like)
3/4 tsp ground black pepper
1/2 jalapeno, fine dice with seeds
1/2 small white onion – fine dice
1/2 cup fresh cilantro – chopped
1/2 cup diced tomatoes (petite diced canned tomatoes, drained if off season)
1/2 can diced green chiles
juice and zest of 1 lime
1/2 tbsp Worcestershire sauce
1/2 tsp salt (more if needed)


Begin by halving the avocados and removing the pit (don’t throw it away). Scrape the pulp into a mixing bowl and mash with a fork. Then add in all the other ingredients in order. Mix everything together. Taste and add additional seasoning if preferred.

Aimee swears this tastes best when it’s had a few hours in the fridge so make this ahead of time in order for the flavors to shine. If you are worried about the guacamole turning brown there are three tricks to try:
1. Use your pits. Save a couple of the avocado pits and stick them in the guac until serving time.
2. Citrus. Give the top of the guac a good ol’ squeeze of lime juice, which helps keep the color vibrant.
3. Cover tightly. This is probably the most important trick you can do. Cover with plastic wrap but instead of just covering the top of the bowl, press the plastic wrap into the guac mixture so that the plastic is laying directly on top and touching the dip. This will prevent air from attacking your guacamole, which is the #1 cause of turning it brown.

Obviously for best results do all three!

TIP: If you need to make a bigger batch just add in more avo then work your way up with all of the other ingredients. It’s always best to start with less then taste and if you need more oomph then you can build up the taste to where you like it.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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