Guacamole is one of my favorite dips. Usually, cilantro is used to add freshness and color to this dip. However, this version omits cilantro and adds hot pepper sauce, for a spicy twist on an old favorite!
To ripen hard avocados, you should store them in a loosely closed paper bag at room temperature for a few days. After that, they will be soft and ripe. To remove the pit, simply cut around the oblong circumference of the fruit, and then twist the two halves in opposite directions. Then, insert the serrated edge of the knife blade into the pit to pull it out of the flesh – discard the pit.
2 large avocados, cut in half
¼ cup finely chopped tomato
2 Tbsp. lime juice
2 Tbsp. grated onion with juice
½ tsp. salt
¼ tsp. hot pepper sauce
Additional chopped tomato (optional)
- Scoop avocado flesh into medium bowl, mash coarsely with fork.
- Stir in tomato, lime juice, onion with juice, salt and pepper sauce; mix well.
- Season with black pepper.
- Spoon into serving container.
- Serve immediately or cover and refrigerate up to 2 hours.
- Garnish with additional chopped tomato, if desired.
Food Mingle Blog Alternatives and Substitutions:
- This recipe originally called for either lemon or lime juice, but I prefer the taste of lime, so I used all lime juice.
- Serve with cut vegetables, pita bread triangles or your favorite crackers.
Yield: 2 cups
Adapted From: “The Appetizer Bible,” Publications International, Limited, 2006.