Guacamole is one of those appetizers that is a staple on many casual dining menus in Colorado. In fact, guacamole has been known to be my toast schmear when I don’t have a fresh avocado. I am the only one who loves guacamole in my house, but my friends and extended family love it!
So my guacamole recipe is always on my counter for summer happy hours and last minute bbq’s.
The funny thing about guacamole is it doesn’t always photograph well. Close up images of guacamole rarely look appetizing! The key to my guacamole recipe is the Roma tomatoes and the red onion. I talked to one of the food prep guys at Chipotle and he confirmed red onion is the better onion for guacamole. Clearly, an unscientific confirmation, but we had an engaging conversation over it!
The other must have ingredient is fresh lemon juice. And, when I suggest fresh lemon juice I basically mean if you have a lemon on hand great, but don’t make a special trip to the grocery store for a lemon! That’s what I mean.
And, sea salt! The coarse salt sticks to the avocados and tomatoes.
The best part of this recipe is it is very forgiving with the number of ingredients; it’s a flexible recipe. But, a red onion is key! I never have leftover guacamole with this recipe.
- 5-6 avocados, peeled, pitted
- 2 Roma tomatoes
- 1/2 of medium size red onion
- lemon juice to taste
- sea salt and pepper to taste
- Slightly mash the avocados. I like to keep them on the chunky side.
- Chop tomatoes and onion (drain excess liquid from tomatoes if they are too “sloppy”
- Fold tomatoes and onion into avocado
- Add lemon juice to taste
- Add salt and pepper to taste. I add more salt than pepper
- Cover and chill. Yum!