I realize there’s a certain football game on right now, but that’s not the reason I decided to make guacamole tonight. Really it’s because the display of avocados at the market yesterday called my name as I pushed the cart around the corner; they looked so plump and fresh that I knew this would be a guacamole weekend.
Guacamole is certainly not something that ever made it to the table when I was growing up. In fact, I don’t recall an avocado ever making an appearance in my mother’s kitchen. I can only imagine what my father would have said if she’d ever put a bowl of it in front of him (let’s just say he didn’t have an adventurous palate). It’s only in recent years that I’ve been making my own.
My inspiration for this version is Ina Garten’s recipe from her Barefoot Contessa Cookbook. Like her, I prefer my guacamole chunky as opposed to mashed into a paste. I’ve tweaked her recipe quite a bit over the years to suit my preferences. I leave out the garlic and hot pepper sauce, and use more tomatoes. I also like to use a mix of fresh lemon and lime juice as opposed to all lemon. I’ve tried all lime juice in the past, but it wasn’t citrusy enough; guacamole definitely benefits from a good hit of lemon juice.
I make guacamole a couple of times a year and it’s a treat that the Culinary Enthusiast and I both enjoy. We had a light dinner of soup tonight, in anticipation of this rich and brightly flavoured snack. And, oh man, did we enjoy it! The avocado was creamy and rich, the red onion added texture and heated bite and the tomatoes contributed colour and flavour. The mix of lemon and lime juice lifted the whole mixture.
With crunchy corn chips (I was really hoping for blue ones, but they didn’t have any at the corner store) and a bottle of cold beer, we ploughed through this in no time flat. (Less time than it took to restore power at the Super Bowl!)
Chunky Guacamole with Tomato
- 1 tbsp freshly squeezed lemon juice, plus more if needed
- 1 tbsp freshly squeezed lime juice
- 1/4 cup red onion, minced
- 2 medium Roma tomatoes, seeded and finely diced (about 1 cup)
- 2 avocados, roughly chopped (about 2 cups)
- 1/2 tsp kosher salt
- freshly ground pepper to taste (I like lots!)
Make sure to squeeze the lemon and lime juice first so the mixture is ready to pour on the avocado as soon as it’s chopped, to prevent discolouration.
Combine the onion, tomato and avocado in a bowl and pour the lemon and lime juice over. Stir well to combine and ensure the citrus is well distributed. The stirring will also help break down the avocado somewhat. Add the salt and pepper and stir. Taste and adjust for seasonings (keep in mind the saltiness of the chips you’ll be serving). If more citrus is needed, squeeze over some more lemon juice.
Just writing this post and looking at the photos makes me wish I’d made more!