Guacamole is the best, isn’t it? Fresh avocados and spices begging for it’s BFF-the tortilla chip. And how you like your guacamole is a personal thing–it’s like potato salad or chili-everybody has a guac recipe that they love. With onions or without. With garlic or without. Tomatoes or no.
Our favorite Mexican restaurant in Nashville is El Sombrero. We go there at least once a week. We know all the waiters and they know us! I’ve spent several birthday dinners there. It’s our hang. They have a dish on the menu called Guacamole Casero–chunks of avocado mixed with tomatoes, onions, jalapenos, lime and salt. It is my favorite restaurant guac, without the onions. So I made my own version at home, sans onions. Fresh, uncluttered flavor with the heat of the jalapenos, that distinct cilantro taste, a hint of lime and salt and all the goodness that is an avocado. It’s just about nature’s perfect food. Perfect weekend appetizer-when you want it and how you want it.
- 3 avocados, peeled and loosely chunked
- 1 teaspoon fresh lime juice
- Salt to taste
- 2 large Roma tomatoes, seeded and chopped
- 3 average sized jalapeno, seeded and finely chopped
- 1/4 cup plus 1 tablespoon fresh chopped cilantro
- Lime slice for garnish
- Place the avocado in a large mixing bowl. Mash pieces with a fork to desired consistency (I leave plenty of chunky pieces). Add in lime juice and gently blend. Salt avocados to taste.
- Fold in tomatoes and jalapenos.
- Add in cilantro and gently blend well.
- Garnish with lime slice and serve immediately.
- Make sure avocados are not too ripe and that your tomatoes are seeded well to avoid excess juice. Salt is key for me so salt the avocados to taste before adding remaining ingredients.