Ryan and I are what you would call "fair-weather fans". Not really into any sports at all, when our friends in Michigan were all watching the Michigan/Michigan State college football game yesterday, I honestly didn't even know it was going on until I logged into Facebook! Instead of watching football, we spent the day in Portland at the World Beard and Mustache Championships. It was awesome. I learned so much about mustaches and beards!
Although we don't care for sports much, I do love a good game day party. It doesn't really matter to me what sport is television or what team we're cheering for, if I get to eat good party food, drink a couple of microbrews, and spend time with friends then I'm in. And it's a great excuse to make a double batch of my favorite guacamole recipe.
Everyone has a preference for guacamole, smooth, chunky, spicy; this one is definitely on the chunky side and has lots of great flavor. Not necessarily spicy, but has some heat, it's a great dip and perfect on it's own or in a taco or burrito. I rarely like guacamole served at Tex-Mex restaurants; often too smooth and either too spicy or not enough flavor. This recipe is all the things I love about avocados with just a hint of spice.
Start with nice ripe avocados, two small or one large. Slice in half and remove the pit. A great trick for removing the pit is to give it a swift jab with a large kitchen knife, twist, and pull the pit right out. Scoop the avocado into a large bowl and remove any bruised areas. Mash the avocado either with a fork or with a potato masher.
Add onion and tomato. The amounts are really up to you. I added a whole diced tomato and about 1/8 of an onion, finely diced. My onion was on the large side so 1/8 was plenty. Add your spice, about half of a jalapeno finely diced. I remove the seeds and ribs so my dip doesn't get too spicy. Add the juice of one lime and a generous handful of chopped cilantro. Add 2 teaspoons of ground cumin and 1 teaspoon of chili powder. Add a pinch of salt and stir to combine.
The guacamole is ready to eat right away, but will develop more flavor as it sits. I like to make this at least an hour in advance and if I'm taking it to a party I'll make it the night before. The lime juice keeps the avocado from oxidizing, but to be safe when storing it I will press plastic wrap against the surface of the guacamole to minimize the chance of oxidation.
Great with your favorite tortilla chips (I miss El Matador chips!) or in a taco or burrito. If you like a chunky guacamole with great flavor I hope you try this recipe!
And if you can even make it to a facial hair world championship, or even a competition...I recommend that as well. Wildly entertaining!
Land of Noms GuacamoleBy Land of Noms, October 26, 2014
- 2 small or 1 large avocados
- 1 medium tomato, diced
- 1/4 cup onion, finely diced
- 1/2 jalapeno, seeds and ribs removed, finely diced
- Juice of 1 lime
- 1/4 cup cilantro, minced
- 2 teaspoons of cumin powder
- 1 teaspoon of chili powder
- pinch of salt
- Slice avocado in half and remove pit
- Scoop flesh into a medium sized bowl
- Mash avocado with a fork or potato masher
- Add diced tomato, onion, and jalapeno
- Squeeze the juice of one lime over top
- Add cilantro, cumin, chili powder, and salt
- Mix well
- Serve immediately or refrigerate with plastic wrap pressed to the surface to prevent oxidation
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!