Sorry I left you hanging yesterday. I worried that if I gave you guac, the idea of making your own wholesome baked tortilla chips would get lost in the shuffle. The creamy, salty, citrusy shuffle. What a delicious, delicious shuffle…….
Sorry, I kind of went into a guacamole dreamscape there for a second. I’m back. This guac will do that to you, though. So I hope you weren’t too intent on paying attention to the game on Sunday because this guac might be kind of a distraction.
If your guac tastes are a little different from mine, that’s cool. Luckily, this recipe is highly adaptable – in fact, I had to resist the urge to asterisk every ingredient with little notes. All of the notes basically boiled down to “or to taste”, so maybe it is best to think of this as a guideline rather than a hard and fast recipe. Like chunkier guac? Don’t mash your avocado as much as I did. Want some more texture? Add extra tomatoes. Go heavy on the lime juice or light on the salt if that is what floats your boat. Best of all: double the heck out of this recipe. Because there is no such thing as too much (chips and) guacamole.
- 2 ripe avocados mashed to your desired level of chunkiness
- 1/2 small yellow onion about 1/3 cup, minced
- 12 grape tomatoes about 1/2 cup, diced
- 1 cup loosely packed cilantro leaves roughly chopped
- Juice of 1 lime about 3-4 Tablespoons
- 1/2 jalapeno seeded and chopped - leave a few seeds in for added spice
- Salt to taste I used about 1 1/2 teaspoons
Combine all ingredients except salt in a large bowl and stir to combine. Mix in salt, a little bit at a time, until all of the flavors become bright and balanced.