In my version of Restaurant Guacamole its filled with juicy ripe tomatoes, finely diced red onion, bright and aromatic cilantro, lime juice and a few dashes of hot sauce. Serve with chips or top burritos, nachos or tacos.
I’m that girl who can make a meal out of guacamole. I simply make a batch of the stuff, grab a bag of corn tortilla chips, sit down and polish it off. No prob. When it’s summertime, I find it being my lunch most days because it doesn’t take long to whip up and doesn’t require my stove to be on. So then I can just sit outside and stuff my face while reading and my girls are riding bikes or running through the sprinkler. In my opinion it doesn’t get better than this!
Summer is guacamole.
Guacamole is summer.
This guac recipes is pretty dang tasty. I even like it better than restaurant kinds because usually they only use avocado, tomato and some lime juice. Mine is loaded to the max, but if you want a little extra heat thrown in… then just add some diced fresh or pickled jalapenos… or even a habanero! Serve it with chips or on top of nachos or tacos… heck I’d eat it with a spoon!! Enjoy!
TO Make This Restaurant Guacamole You Will Need:
- 3 avocados, pitted and diced
- 2 roma romatoes, seeds removed and diced small
- 2-3 tablespoons red onion, diced small
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, juiced
- 1 clove garlic, minced or pressed through a garlic press
- 1 teaspoon sea salt
- cholula hot sauce, to taste
Start off by running your knife around the avocado, from top to bottom, letting the pit be your guide. Then just twist the two halves until they come apart.
To remove the pit; whack the pit with the blade (making sure the pit is stuck to the blade) of your knife and twist.
Ta-DAAAAA! Carefully remove the pit off of the knife with a towel and discard.
Then repeat with the remaining avocados.
Make criss-cross slits into the avocados… don’t go all the way through the skin.
Use a spoon and scoop out all the avocado pieces into a large bowl.
Discard throw away the avocado shells or throw them in your compost.
Halve the lime.
And squeeze all the juice out over top of the avocado pieces, this will keep the avocados from turning a gross green-brown color.
Sprinkle with a teaspoon of sea salt.
This is the fun part. Grab your mash potato thingy and mash those pieces until you get the consistency that you like. Chunky or smooth… it’s all up to you!
You know how I love my garlic press right? If you don’t have one… you should. It sure beats mincing cloves of garlic!!
Press out a medium sized clove of garlic into the bowl of the mashed avocado.
Mince up about 2-3 tablespoons of red onion.
Next, halve the roma tomatoes and with a spoon, scoop out all of those gross and goopy seeds and discard
Now you can easily slice and dice the tomato… small.
I try to keep it the same size as the onions.
Finely chop 2 tablespoons cilantro.
Add everything to the avocado bowl
Give it a toss.
Grab the Cholula.
I like it because it has that cool wooden top, but it’s my husband’s most favorite hot sauces. He puts it on everything… from tacos to popcorn… I tell him he has a problem, until he reminds me of my french vanilla frappe addiction… and then I shut up.
Pour in as much or as little as you like.
Then toss some more then chill the restaurant guacamole, covered and in the fridge for at least an hour.
Serve this Restaurant Guacamole with chips and bring it to a party or family barbecue. Just be prepare for it to be gone in seconds. It also makes for an excellent midnight snack — self tested and self approved!
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