It seems everyone has their own preference for Guacamole. For me it’s all about the texture. While some people like it smooth and creamy, my recipe makes a chunkier, fresher tasting guacamole. One thing is for sure, guacamole from the grocery store sucks. I think you will enjoy my recipe below. The process begins with selecting the perfect avocado. The ingredients that make this guacamole unique are a dab of mayo, Serrano chilies, and jalapeno juice.
1 ripe Roma tomato, finely chopped, not minced and watch your tomato juice (you can use any fresh tomato, but Roma tomatoes have less water)
2 tbl. or more white onion, finely chopped, not minced
2 Serrano chilies, finely chopped, not minced
2 tbl. Finely chopped cilantro…or a little more!
1 tbl. Lime juice, fresh not bottled
If you don’t have enough of the above vegetables, you could add some Pico de Gallo.
2 – 3 large avocados
1 tbl. or less mayo . . . just a little dab for creaminess
1/4 tsp. salt….remember, your chips will be salty so taste before you use any salt
Using a fork, mash all ingredients together keeping the mixture very chunky. Don’t over mix. Makes about 2 cups. To adjust the consistency, add jalapeno juice. Serve immediately, if possible. Will keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface.