I recently attended a Salsa Cook Off party. Instead of attempting to recreate Scott’s signature salsa he has been requested to bring to numerous parties and gatherings, I decided to bring something a little easier and less time consuming. I will, however, eventually spotlight his recipe once we get settled into our new home and attend something worth making it for up there.
He usually spends at least an hour on his salsa, slaving away at chopping the vegetables, then tweaking the types of pepper and dosage for spiciness. This quick and easy guacamole recipe, on the other hand, only takes about fifteen minutes from start to finish.
Thank you Christy from The Girl Who Ate Everything for this wonderful recipe! Even though there were about ten salsas to sample at the party, my guacamole dip was long gone before I had the chance to get seconds.
I will surely be making it again!
4 ripe avocados
1/2 cup red onion, finely diced
2 Roma tomatoes, seeded and finely diced
1/4 – 1/2 cup fresh cilantro, finely chopped
1/2 jalapeno, seeded and finely diced (optional)
1 lime, juiced
1 tsp minced garlic
salt and pepper to taste
prep time: 15 minutes
1. Cut avocados in half and remove pit. Scoop out flesh of avocado and chop it coarsely.
2. Place in a large bowl and slightly mash it with a fork.
3. Add the diced onion, tomatoes, cilantro, and garlic. Toss together with the avocados.
4. If you prefer your guacamole to be on the spicy side, add some diced jalapeno.
5. Add salt and pepper, to taste.
6. Cover and chill until ready to serve.
*If not serving right away, place saran wrap directly against the guacamole so that it does not oxidize and turn brown.
7. Serve with tortilla chips.
(Couldn’t be easier!)
Chop and dice vegetables.
Pit and chop avocados by doing the following:
Cut avocados in half and remove pit.
Scoop out flesh of avocado and chop it coarsely.
Place in a large bowl and slightly mash it with a fork.
Add the diced onion, tomatoes, cilantro, and garlic.
Toss together with the avocados. Add jalapenos, if desired.
Salt and pepper to taste.
Serve immediately, or cover and chill until ready.
Serve with tortilla chips and be prepared to make more!
*Pictured above is about 1/5 the recipe.