The first time I had guacamole, I really wasn’t a big fan. That is probably because the dip was either store bought or made in a blender so the consistency was runny. Then I had my first guacamole made table side at a restaurant and the whole flavor was completely different. The dip was thick and chunky and the flavors of the fresh lime and spicy Serrano peppers shined through. That in my mind is the definition of the ultimate guacamole dip. I’ve added a hint of garlic and cumin powder to give the dip a little extra kick of flavor.
Guacamole is a fantastic snack all by itself, but also adds a nice finishing tough to other Mexican dishes. Visit our food finds/recipes section to see our full collection of recipes inspired by our ongoing travels around the world (including several Months in Mexico’s Yucatan Peninsula).
- 4 Ripe Avocados
- 1/4 Red Onion - finely diced
- 1 Roma Tomato
- Juice of 1 Lime
- 1/2 Serrano Pepper
- 1/8 teaspoon Cumin Powder
- 1/8 teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 2 Dashes Hot Sauce
- 3 Tablespoons Chopped Cilantro
- Remove the flesh from inside of the avocados and place in a small bowl. Mash with a potato masher or a fork. Be sure to leave some lumps for texture.
- Remove the seeds from the Roma Tomato and finely dice.
- Remove the membrane and seeds from the Serrano pepper and finely dice.
- Combine all of the ingredients together.
- Taste and adjust the seasoning.
- Best if chilled for an hour before serving to allow the flavors to mingle.
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