That was a fun holiday party!!! Thanks again to Carol for hosting and everyone who pitched in and who brought yummy dishes! Here is Chris's Carvalho's Guacamole recipe.
- 5 medium avocados
- 2 medium tomatoes
- 1/4 cup finely chopped onion
- 1 4-oz. can La Victoria fire-roasted diced green chiles (mild)
- 1 tsp. white vinegar
- juice of one lime
- 1 tsp. salt
- 1/2 tsp. Tabasco
- 1/4 tsp. black pepper
- 1 clove garlic
- 1 tsp. chili powder
Peel avocados, slice in half and remove pits. Cut into large chunks and place into a large ceramic bowl, at least 2-quart size. Set aside one avocado pit. Sprinkle with lime juice.
Halve tomatoes, use a paring knife to remove any woody parts at stem end. Dice them into 3/8 inch chunks. Add to avocados. Add chopped onions and chilies.
Add vinegar, salt, Tabasco, black pepper, and chili powder to avocado mixture. Squeeze the garlic clove through a garlic press and add it to the mixture. Stir with a large spoon to distribute the ingredients. Mash the mixture with a pastry blender or zigzag wire potato masher until blended but slightly chunky.
Taste the dip to judge flavor. When fresh, it should be just a bit "over the top" in spiciness. It will mellow in an hour or two. Chill the dip and serve in an hour. If serving right away, then keep the seasoning milder. The amounts of spices above are a guide and give a milder dip. I often add a bit more salt, Tabasco, and chili powder.
Serve with vegetable slices or chips. When storing the dip in the refrigerator, put the reserved avocado pit in the bowl and cover with plastic wrap. The pit keeps the avocado from browning.
The best dip is made with perfectly ripe avocados. Too ripe gives a mushy texture, and too green will be chunky and lack creaminess. To judge ripeness, the fruit should give just slightly to pressure. Use ripe avocados in one or two days, or choose firmer ones which will slowly ripen at home if kept at room temperature.