So there’s nothing either holey or holy about this guacamole. It’s just fun to say. Kind of immature – I know.
For some reason, it wasn’t until my friend Tammy announced something about making some guacamole a few years ago that it occurred to me that I could make it at home. Duh…
It’s one of the many reasons I love her. That and she taught me to scrapbook. And stamp. And cross-stitch. And…Well, we’ll just leave it there before I inadvertently remind my husband how much money I have spent on various hobbies over the years due to our friendship and he bans her from my life!
I digress…It’s so simple – I don’t know why it never occurred to me.
I prefer a nice mild onion taste, so I use shallots, but you could easily use red onion, Vidalia, or even green onions. I’m also a self-professed spice weenie, so I go easy on the chili powder. If you like it with a little kick you could add a splash of hot sauce or finely chop up a little Jalapeño pepper.
The amount of mayonnaise you add depends on how creamy you like it. I prefer mine a little bit chunkier so I go light. Finally, the acidity in the lime juice will help prevent the guacamole from turning brown. Oxidation will happen eventually, but this will at least get you through your party without the brown icky.
2 Haas Avocadoes
2 plum tomatoes, seeded
1 tbs. shallot
2 tsp. lime juice
¼ tsp. chili powder
¾ tsp. salt
1 clove crushed garlic
1 tbs. chopped cilantro, reserve a pinch for garnish
3-4 tbs. mayonnaise
In a medium bowl, mash avocadoes to desired consistency with a fork. I like mine kind of chunky, but you do it however floats your boat. Add the tomatoes, shallot, lime juice, chili powder, salt, crushed garlic, cilantro, and 3 tbs. mayonnaise. Gently mix. Add more mayonnaise to achieve desired consistency. Place in small serving dish and sprinkle with reserved cilantro for garnish. Serve with tortilla chips.
Store leftovers in an airtight container with a layer of plastic wrap directly on the surface of the guacamole to prevent discoloration.