Recipe: Fresh Guacamole Dip
Guacamole isn't as pretty as the setting you're eating it in. But it's there - in the blue bowl.
Nothing goes with camping quite as well as . . . appetizers. This tasty guac is slightly spicy but can be modified to taste (just add more lime or avocado to dilute the spice factor). Definitely a crowd pleaser, so long as said crowd's been blessed with a proper bag of tortilla chip triangles. Equally important, this guacamole spreads into your tacos or fajitas just fine.
- 3-4 avocados, ripe enough to mash
- 1/4 c. diced onion
- 1 med. tomato chopped
- 1 garlic clove minced
- 1 spicy pepper (serrano, jalapeno, or hatch chiles work well) seeded and diced
- 1/2 tsp salt
- Tony Cachere's (or similar brand) seasoning
- Splash of red pepper sauce
- 1 lime freshly squeezed
- Scoop out the avocados and mash with a fork in a medium to large bowl.
- Combine the rest of ingredients into avocado mixture and stir well.
- Taste and adjust spice/lime/salt ratio as desired.
- Chill for an hour for flavors to intensify, serve and enjoy as you wish.
Shortcuts and/or Alternatives:
- Add other veggies/herbs for a variety of flavors- try cilantro, green onion, or diced jicama
- This keeps well for about 24-36 hours if chilled so you can make it before a trip and bring in the cooler. Add a little extra lime if storing overnight to keep the avocado from over-browning
- Bottled lime juice can be used in place of a fresh squeezed lime
- Don't succumb to the temptation at the store to buy a "guacamole spice packet" and avocados. The better taste and preservative/MSG-free benefits of this recipe make it worth every one of the few extra minutes needed to get out a few more spice jars and make your own from scratch.