Authentic Southern California cuisine staple. Fresh avocados mixed with garden produce for a dip, topping or filling. Perfect for carne asada fries, California burritos, chips and more. Vegan.
Course Appetizer, Snack
Cuisine American, Californian, Mexican
Keyword Authentic Guacamole, Guacamole, The Best Guacamole
Prep Time 10minutes
Total Time 10minutes
1cupRoma tomatoes, diced2-3 whole Romas
1/2cupred onion, diced= approximately 1/2 large onion
1/4cupAnaheim pepper, minced= 1/4 of the whole pepper
1/2tspsaltor to taste
1/2tsppepperor to taste
Make pico de gallo:
Combine diced tomatoes and onion with minced garlic and peppers in a large bowl. Add in chopped cilantro and add salt and pepper to taste. Squeeze in lime juice to taste and scrape in some of the pulp to finish. Stir together and set prepared pico aside.
Scoop out the pulp of the avocados into a separate bowl and use a fork to mash. Avocados should be mashed until no large chunks remain but do not over mix-- mash should be slightly chunky.
Add the pico de gallo to avocado mash--beginning with only half. Depending on the size of the avocados and how much pulp they yield, you may not need to use all of the pico. Mix pico and avocados to combine but do not over mix. Top with salt/pepper and lime to taste. *Avocado to pico ratio should be about 2:1 when done but this amount can vary by taste preference
To check that an avocado is ripe the skin should give slightly when pressed (check at top like you would a pear). For this recipe, avocados need to be ripe enough to easily mash with a fork.You can use any pepper you like, or none at all. Anaheim pepper gives a subtle sweetness with minor heat. For variations:
Poblanos = smokey flavor
Jalapenos= more heat
The spicier the pepper the less you will probably need to use but it depends a lot on taste. To us, guacamole is a cooling dip and shouldn't be too hot but some people like it with more heat.