This guacamole is kind of a big deal. I'm not dramatic at all.
This is one recipe that always turns out great and gets lots of compliments! It's really fresh tasting with the perfect amount of kick. It's also super thick!
The guacamole comes from The Barefoot Contessa Cookbook. I'd recommend getting the cookbook because it has so many great recipes, but you can also find most of them online (or check out the book from the library). Apart from her food, I'm also kind of in love with how Barefoot Contessa is so cute for her husband, always giving him smooches and making the foods he likes ... adorable, right?
Anyway, make this guacamole and then serve it with blue corn chips. You will get compliments.
Note - the recipe calls for a teaspoon of pepper, but I'll probably dial it back to 1/2 teaspoon next time.
- 4 ripe Haas avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot pepper sauce
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 very shy teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.