Fully Loaded Guacamole
This recipe will get your guac on!
by Andrea Alden
Goes great with eggs
- 3 ripe avocados
- 2 roma tomatoes, chopped
- 2/3 cup of chopped pepper, yellow, orange, red are best
- 1/4 cup chopped red onion
- 1 jalapeno pepper, chopped
- 2 cloves of garlic, pressed or grated
- salt and pepper to taste
Remove the avocado flesh from the rinds, discard the pit, and mash with a potato masher or fork. If you like avocado, leave it chunky, or make it smooth, it's up to you.
Roughly chop the other veggies for the guacamole, you want small bits, big enough to be recognizable, but not break the chips. Fold them in to the mashed avocado.
Add the garlic, folding it in to the mixture, then season to taste with salt.
For best flavor saturation refrigerate at least an hour before stirring again, and serving with tortilla chips, on eggs, in tacos, or anywhere else that needs a little something special. Be careful though, this is bowl licking good!
Get on in there
It will be the life of the party
Fully Loaded Guacamole turned out to be the life of a friend's party. I made a double batch and it was gone right away. I left the room for a drink and came back, I swear the bowl was spinning cartoonishly. This Mexican-inspired recipe is fantastically gluten free, which was a total bonus for a couple of people in attendance too!
You can easily adjust this to your heat preferences. One half, to one whole jalapeno for mild, one or two bird's eye chillis for a little more heat, or toss in a ghost pepper if you're really brave.