The original recipe was slightly bland; I blame that on the fact that it was published in Ladies Home Journal and probably mild on purpose. Sorry – they’re in New York and write for All Of America. I’m in California, avocado and spicy country.
The Perfect Guacamole recipe title prompted me to quietly tear it from the dentist office magazine. Yes, I do that sometimes, but only an emergency like this one.
Every household needs a Best Guacamole recipe. My cousin Wendy was family-famous for her guacamole, but when she started bringing shrimp cocktail to get-togethers in recent years, we didn’t complain (considering shrimp is a whole lot more special, we LET HER BRING THE SHRIMP).
All I did to zip their recipe up a bit was use more diced chilies and several dashes of Tabasco. Avocados right now are .99 each, and Saturday was our Gourmet Club, the theme being “comfort food.” As my bowl of guacamole chilled, Larry took whole corn tortillas, sliced and baked them crisp. We brought other things, in case you thought, “gee, how cheap of them to only do guacamole and chips.” We made rice pilaf, also cheap, LOL.
Super Bowl Sunday is obviously the next guacamole holiday. It was good to revisit this recipe in case it’s required that day, too.
Darn Good Guacamole, adapted from Ladies’ Home Journal
- 1/2 cup finely chopped white onion
- 2 medium tomatoes, diced
- 1 small can diced jalapeno chilies, your choice of heat
- 3 Tbsp. chopped fresh cilantro
- 1/2 to 1 tsp. salt, to taste
- 3 to 4 dashes of Tabasco sauce, to taste
- 3 ripe avocados, pitted and peeled
- Juice of 1/2 fresh lemon or lime
Combine onion, tomato, cilantro, chilies and salt in a small bowl. In a large bowl, coarsely mash the avocado with a fork or potato masher. Add the onion mixture and lemon juice and stir until well mixed. Add Tabasco to taste, adjust salt to taste. Cover and refrigerate up to 4 hours. Serve with tortilla chips, if desired. Makes 3 cups.