Max’s classic guacamole recipe is the perfect dish to celebrate Cinco de Mayo!
- 2 Hass avocados, medium (or 3 small)
- 1 T fresh lime juice
- 4 Sweet cherry tomatoes
- 1/4 Jalapeño pepper, diced
- 2 T finely chopped red onion, optional
- 1 Garlic clove minced
- 1/4 t. Allegro pepper or red chili pepper
- 1/4 t. Black pepper
- 1/4 t. Kosher salt
- 1–2 T. Cilantro or Flat Leaf Parsley for garnish
In a medium bowl, lightly mash avocados, then stir in lime juice, sweet cherry tomatoes, jalapeno, garlic, red onion, allegro pepper, and black pepper. Top with cilantro or parsley and serve with chips or jicama sticks.
The heat of the dish will vary depending on the Jalapeño pepper, so be sure to adjust the seasoning by adding more red pepper if you like things spicy. Don’t oversalt — you can always add more at the end. If it is too spicy, add extra avocado or even sour cream or mayo (though those are fighting words in some parts).
Tip: To cut back on the assault of the red onion, try blanching them before you add them to the mix. Or, for an extra touch, try a quick pickling recipe: Combine a half cup of vinegar (red wine or cider), 2 t. of sugar and a pinch of salt in a small saucepan and simmer until sugar dissolves. Pour the mixture over your chopped onion and refrigerate for at least 30 minutes, preferably 1 hour. Drain and use.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Assemble
- Cuisine: Mexican
Keywords: classic guacamole recipe, guacamole, classic guacamole, guacamole dip, avocado