I find guacamole almost as versatile as salsa. It’s mainly used as a dip, topping, or a substitute for condiments such as ketchup or mayonnaise. In additional to using guacamole in Mexican recipes, it’s also delicious on top of grilled bread, hamburgers, or in sandwiches.
My guacamole has cucumbers for an extra crunch and Thai chili peppers for spiciness. It’s also chunkier than the traditional guacamole because I like to see nice diced pieces of avocado. If you prefer a smoother texture, mash the avocado with using a fork or a potato masher.
|3||avocados – diced medium|
|½||Japanese cucumber – diced medium (or substitute English cucumber)|
|3||garlic cloves – minced|
|½||large red onion – diced small|
|3||Thai chili peppers – minced|
|¼||cup cilantro – roughly chopped|
|3||limes – juice only (or substitute with lemon)|
|1||tsp. kosher salt|
|1||bag Tostitos Scoops (tortilla chips)|
1. cucumber, garlic, onions, Thai chili peppers, cilantro, lime juice, kosher salt
Except for avocados, place these ingredients in large bowl (“mixing bowl”). Mix well. Set aside.
Add diced avocados to mixing bowl. Toss lightly. Add more salt or lime juice to taste.
3. final steps
For optimal flavor, refrigerate overnight or for a few hours before serving. Serve guacamole with Tostitos Scoops or your favorite tortilla chips.