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.
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I recommend using Haas avocados as they are more dense and will result in a thicker texture. It may be tempting to pick larger varieties, but bigger isn’t always better.
Larger avocados often contain more water and result in a soggy guacamole with less flavor.
Guacamole is a fantastic snack all by itself, but also adds a nice finishing touch to other Mexican dishes.
It also adds a nice creamy texture and extra flavor when stirred into soups.
Related recipes from South of the border that you might enjoy:
- 4 Ripe Haas 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.