I can’t even express how much I love guacamole. It is my favorite dip of all time, which is saying a lot because I am a chip and dip fanatic. Keep your cookies and pies, just hand me a bowl of chips and some guac and I’m a happy girl. (Just to be clear, I really do like cookies and pies too).
Everyone has their own idea of what makes the best guacamole, but that is the beauty of it too. As long as you have avocado, citrus, spice and salt, all the other additions can be varied. This recipe can be changed very easily to suit your tastes. More or less lemon or lime juice, leave out the tomatoes, add some cilantro, whatever you like! Just make sure the consistency is right, don’t whip the avocados, leave them slightly chunky. Use enough citrus juice and chili garlic sauce to make it easy to dip the chips.
Guacamole really is easy to make at home, especially if you use my secret weapon, chili garlic sauce. Using this “awesome sauce” eliminates the step of mincing the garlic and jalapeno, so you can have amazing guacamole with minimal work!
If you’ve never tried this condiment, you are going to love it. It’s made by the same company in California that makes everyone’s favorite sriracha sauce, Huy Fong Foods. It brings not only spice, but amazing flavor to the guacamole, and also to other dishes. Use it like spicy ketchup!
The one thing you will need to plan for ahead of time is having ripe avocados. Sometimes you can find them ripe in the store, but it’s better to buy them a few days ahead of time and leave them on your counter to ripen. Avocados, just like tomatoes, should never be stored in the refrigerator (until after you cut into them, or have leftovers). If you need a visual on how to dice an avocado, this is a good video.
I like to serve the chili garlic guacamole with my brown rice tortilla chips, but use whatever kind of chips, crackers or veggies you like! So make some guacamole and dive in! And chase it down with a nice margarita.
- 2 ripe avocados (soft to the touch, but not mushy or caved in)
- fresh lemon or lime juice, about 1 tablespoon to start, to your taste
- 1-2 teaspoons (or more if you really like spice!) chili garlic sauce (sambal oelek)
- ½ teaspoon Kosher salt
- 1- 2 tablespoons red onion, diced small
- 1 Roma tomato, diced small
- Dice the avocados and place in your serving bowl
- Squeeze the citrus on the avocado
- Add the chili garlic sauce and salt to the bowl
- Mix/mash the ingredients in the bowl, keeping the avocado slightly chunky
- Add the red onion and tomato to the bowl and fold into the avocado mixture. Taste for seasoning, add more salt, chili garlic sauce or citrus juice to taste.