Make this the night before for a great dip to serve at the game, and as a spread on burgers and hot dogs, like our Award Winning Sanchize Dog!
Ingredients
- 3 Haas avocados, halved, seeded and peeled
- Juice from 1 lime
- 1/2 teaspoon course salt
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced, red onion perferred
- 2 roma or plum tomatoes seeded and diced
- 1 tablespoon chopped fresh cilantro
- 1 clove garlic, minced fine
Tips
When buying avocados, look for Haas, they are the ones that are bumpy. To gauge ripeness squeeze it, there should be a little give. If it is rock hard is not 
ripe yet. Most supermarkets sell their avocados unripened, while some also offer avocados ripe and ready to be eaten. If you get an unripened avocado, just let it sit on the counter for a few days. To speed up the process toss a few of them into a brown paper bag. To even further increase the sped, toss in an apple or banana with the avocados into the bag. FYI, unripened avocados will NEVER ripen in the fridge!!
Directions
Halve, seed, and peel the avocado
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Seed and dice the tomato
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- Place scooped avocado into a large bowl with lime juice and toss the halves to coat
- Using a fork or potato masher, begin to break up the avocado, while adding the salt, cumin, and cayenne.
- Continue mashing until a nice chunky texture is reached
- Fold in the remaining ingredients, being careful not to puree the avocado
- Let sit for 30 minutes to an hour at room temperature.
Optional additions
You can add diced up crumbled crispy bacon, fine diced jalapenos, fine diced green onions, and/or crumbled cotija cheese to kick it up.
I made this guacamole last night for the Yanks Twins game. I know, I know, this is a JETS website. Anyway, I love my Jets but I just couldn’t wait until Monday night for the next Minnesota match (which by the way, I’m expecting that we win,) to make this recipe. Long story short, my friends came over and absolutely loved this guacamole! It’s delicious and sooo easy to make. Meanwhile, I had them thinking I was grinding for hours to prepare the perfect guac. If I can do it, anybody can do it — believe me. Can’t wait to make it again on Monday night (because we ate it all already!) Highly recommended, from one Jets-Tailgating-Lover to another!
Thanks Vanessa. One suggestion, if you are going to keep the guac for more than a day, I would probably squeeze a little extra lime juice on top of it before sticking it in the fridge. Without getting into a bunch of science, oxidization will occur and turn the quac brownish. The lime juice helps prevent this.