Ingredients
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6 ripe Hass avocadoes, pitted and peeled
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1 1/2 cups tomatoes, seeded and chopped
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1 small Spanish onion, chopped
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1 tablespoon lemon juice (or lime, freshly squeezed)
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1 tablespoon salt
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1 teaspoon Worcestershire sauce
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2 teaspoons Tabasco sauce
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1/4-1 teaspoon cayenne (depending on the heat you want)
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3/4 teaspoon garlic, minced (or garlic powder)
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3/4 teaspoon ground cumin
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tortilla chips, for serving
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raw vegetables, for serving
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salsa
Instructions
- Place the avocados in a large bowl and use a large spoon to break them up.
- Add the remaining ingredients except the chips and raw vegetables.
- Using a spoon, stir everything together, taking care to leave it slightly chunky.
- Serve with tortilla chips, raw vegetables, and a nice spicy salsa. Enjoy!
- Ideas for leftover guacamole:.
- Guacamole Mayonnaise: Combine 1 cup of mayonnaise with 1/2 cup of pureed guacamole.
- Guacamole Vinaigrette: Combine 1/4 cup of guacamole with vinaigrette and fresh cilantro to taste.
- Guacamole Butter: Whip 3/4 pound of softened unsalted butter with 1/2 cup of guacamole. Add chopped cilantro, lemon juice, ground cumin, cayenne pepper, and salt to taste.
- Chicken Breast Stuffed with Guacamole Butter: Before baking an 8 oz. boneless chicken breast, stuff it with 1/4 cup cup of guacamole butter and spread 2 tablespoons of guacamole butter between the breast and the skin.