When you serve guacamole guests are rarely excited. But, one taste of this guacamole and they are begging for the recipe. It is the perfect balance of flavors. I usually double the recipe even if I'm serving to a small group. This recipe is from the 1990's and was first made by my Luncheon Cooking Club in Chicago. —chefpatty
1 1/2 cups
ripe avocados, peeled
fresh lime juice
medium tomato, peeled, seeded, diced
diced red onion
finely diced and seeded jalapeno
freshly ground black pepper
In This Recipe
Coarsely mash the avocados. I place them on a cutting board and mash them with a large serving fork.
Place the oil, garlic, lime juice, salt, pepper and cumin in a mixing bowl. Stir together and then gently mix in the mashed avocados. Stir together.
Stir in the tomato, red onion and jalapeno. Be gentle, you want some chunks of avocado in the dip.
Cover very tightly with plastic wrap and chill for at least one hour.
Serve with tortilla chips.
Best made the same day you serve it.