Guacamole is an addictive mixture that pretty much pleases everyone. Adding a little tabasco sauce turns the guacamole into a party. Spicy, slightly acidic tabasco adds a balance and a kick to our favourite creamy and chunky guacamole recipe. For the best guacamole, we want slightly chunky avocado and finely chopped onion, deseeded tomato finely sliced, coriander adding the textures. Scoring the avocado into cubes with a knife whilst in the shell allows you to scoop out little chunks. The only smooth part of our guacamole is the garlic. Smooshing the garlic with salt releases all the garlic oils allowing the flavour to evenly distribute through the guacamole.
GUACAMOLE PARTY TIME
Hass variety avocado with its pebble-like and leathery skin is the top choice for guacamole. Hass avocado’s flavour is creamy and smooth with a nutty and sweet finish. The skin turns a dark, nearly black colour when fully ripe.
Use ripe, red tomatoes. Halving and deseeding the tomato, then finely chopping stops the guacamole becoming too wet.
We prefer the addition of tabasco sauce as it blends completely through the guacamole with its umami flavour that adds a certain earthiness. Tabasco is a favourite chilli sauce of ours as it comes in a number of chilli flavours…green jalapeno, chipotle, cayenne, habanero and siracha and we regularly switch tabasco sauces for adding different chilli highlights. It is also widely available.
Guacamole is best made close to serving time. Corn chips are the obvious and fabulous accompaniments as they come in so many shapes and colours allowing you to add colour to your already vibrant guacamole dip. Ring some changes and offer some cucumber slices, celery or carrot sticks or capsicum along with the corn chips.
What’s your favourite way of serving guacamole?Print
Ever popular guacamole is always a winner. Serve at parties or game days.
- 2 large ripe avocados scored into cubes
- 3 tablespoons fresh lime juice – about 2 small limes
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 cup tomato deseeded and cut into small dice
- 1/2 cup red onion cut into small dice
- zest of 1 lime
- 1 teaspoon tabasco sauce or to taste
- 1/4 cup finely sliced fresh coriander
- fresh black pepper to taste
- add cubed avocado into a bowl with the lime juice and gently tumble
- smoosh garlic with salt on a chopping board – see photos and note
- mix in remaining ingredients
- serve and enjoy.
- best made close to eating as it tends to go brown after a few hours
- smooshing the salt and garlic releases the garlic oils and creates a smooth paste for the garlic to evenly distribute throughout
- place garlic and salt on chopping board holding a wide bladed knife parallel to the board. With one hand on the blade move knife back and forth squashing the garlic until you have a smooth paste
- Category: dips
- Method: bench top
- Cuisine: Mexican