Tasty Guacamole with Garlic, Jalapeño, and Red Onion
Want to wow your friends and family with some next-level guacamole? Try this recipe that uses lots of garlic, a kick of spice from the jalapeño, a brightness from fresh lemon, and a secret ingredient that will add another layer of flavor with some umami goodness. Have the best dip at the party, or skip the party and have a tasty and healthy bowl of guacamole for dinner. I've done it!
Equipment
- Food processor ,optional
- molcajete ,optional
Ingredients
- 4 avocados, ripe
- 1 jalapeño de-seeded
- 1-2 hot peppers (habanero, Thai, serrano), de-seeded Highly recommended, but I would start with one spicy pepper and taste from there. (I like habanero.)
- 3 garlic cloves
- 1/2-3/4 cup cilantro (lrg handful) chopped
- 1 lemon (juice of) & extra to taste
- 3 tsp Worcestershire sauce
- 1/2 lrg red onion or one sm red onion food process it separately
- 1 med chopped tomato (don't food process)
- garlic salt to taste
- flaky salt and pepper to taste
Instructions
- Chop the jalapeño, hot pepper (optional), garlic, and cilantro in the food processor.
- Take the mixture out of the food processor and mash it in the molcajete for a minute or so.
- Add the avocado to the molcajete and incorporate it with the chili mixture mash, without over smashing the avocado. Incorporate the lemon juice, Worcestershire sauce, and then add garlic salt and salt & pepper to taste. Don't overmix when you're adding ingredients and tasting because then you will lose the chunky texture (which is one of the reasons for using the molcajete.) If you like it smooth, however, mix away.
- Chop the red onion in the food processor. Add the red onion and chopped tomatoes (don't food process the tomatoes) to the molcajete and gently mix.
- Taste the guacamole, and add additional garlic salt, salt and pepper, and lemon juice to taste. Garnish with cilantro. Serve in the molcajete.
Notes
Toppings: Our favorite toppings are diced mango and pickled jalapeño. They are good separately and as a combination.