I tend to tuck recipes away and wait for what I hope will be just the right occasion for my readers. This guacamole recipe, for instance, has been a family favorite for a long time—and it actually sold my kids on avocados–but I have saved it for a little too long now.
It’s classic party fare, so I intended to share it prior to Super Bowl Sunday—for the past two years. When the right moments occurred, I apparently forgot.
So, several years later, here we are. A Cinco de Mayo party is clearly in order!
A side of your favorite tortilla chips is all that this crowd-pleasing appetizer needs, but there are delicious ways to make it the foundation of an actual meal. I like to make a pizza using guacamole as the sauce and scrambled eggs as the topping. For a single-serve option, start with a pita round or basic toast. Before piling on the toppings, simply crisp the crust in the oven or a toaster, sprinkling with cheese first if desired.
Of course, you can also swap the customary tortilla chips with veggie sticks or use the guacamole to liven up a turkey or vegetarian sandwich. And a little leftover guacamole mashed into a baked potato will perk it up beautifully. With a scoop of black beans and salsa (or this black bean salsa), a potato makes a satisfying light meal.
Like apples, the surface of avocados and guacamole will brown over time as they are exposed to oxygen in the air. There are theories on how to prevent this oxidation, like placing the avocado stone on top of the guacamole or smoothing plastic wrap directly over the surface. I find that the top layer will inevitably discolor, but that this won’t negatively affect the taste. If preferred, a thin layer can easily be scraped away to reveal the bright green dip below. To minimize discoloration, store guacamole in a container that is deeper than it is wide.
Because we especially love the Tostitos “Hint of Lime” tortilla chips for scooping up this flavorful dip, I created my own copycat version, Salted Lime Baked Tortilla Chips.
Yields approximately 3 cups.
- 3 ripe Haas avocados, chopped and partially mashed (see notes)
- 2 Roma tomatoes, seeded and diced
- 1 1/2 tablespoons freshly-squeezed lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/3 cup red onion, minced
- 1/2 jalapeno pepper, seeded and minced
- 2 tablespoons chopped cilantro
- 1 clove garlic, smashed, peeled, and minced
- For serving: tortilla chips and/or veggies of choice
- Place the tomatoes in a large bowl, and add all the remaining ingredients except the avocado. Stir to combine.
- Add the avocado and thoroughly blend. Allow the guacamole to sit at room temperature for about an hour to allow the flavors to meld. If not using immediately, cover with plastic wrap so that the wrap is completely touching the surface of the guacamole and refrigerate.
- If the avocados are perfectly ripe, there will be no need to make a separate step of mashing them. Simply score the avocado, as pictured below. Then, using a soup spoon, scoop the flesh out of the skin and directly into the mixing bowl with the other ingredients. Gently mash the avocado while stirring (a dinner fork works well), until your preferred consistency is achieved.
…And here’s a bowl of gaucamole served with my copycat version of Tostitos’ Hint of Lime tortilla chips. The vibrant yellow color of these chips is because I used sprouted grain corn tortillas, but the recipe will work with the standard corn tortillas as well.