There’s a lot of perks to living in Southern California. Beach. Desert. Mountains. Doesn’t matter! They’re all just an hour away from my front porch. The sun is almost always shining (although, I do love the rain!) and dozens of major cities and adventures are just an afternoon’s drive away. Oh, and we can get AVOCADOS in the dead of winter! Life is good.
When I make this recipe it’s always for an army of people! You may want to cut this in half OR you may want to go ahead and make this giant batch and eat it all yourself. Yeah. Do that.
I call this “loaded” because it has a bunch of yummy things in it: onions, cilantro, jalapeño, lemon, lime, salt, pepper, garlic, and Tapatío Hot Sauce.
The first thing we’re going to do is prep our ingredients. Dice the onions, chop the cilantro, and mince the jalapeño and garlic. I say, “mince” because you don’t want to end up with a giant chunk of jalapeño or garlic on the end of a chip. Or maybe you do? I’m not judging.
Once your ingredients are prepped it’s time to open up and empty the avocados. I find it easiest to simply scoop the flesh out with a spoon. Break up the avocados using a potato masher or fork, but don’t over do it.Add the juice of a lemon and a lime and sprinkle with a few pinches of salt and pepper. If I had to guess, I’d say this is where most people go wrong when making Guacamole at home. Citrus and salt are ESSENTIAL. For now, add only what the recipe calls for. We’ll do a little taste testing at the end to see if we need some more of these oh-so-important ingredients.Toss in the onions, cilantro, jalapeño, and garlic and mix until thoroughly combined. At this point, I personally like to add only about ¾ of my prepped produce. This way, I have more control of the final product. Onions, cilantro, jalapeño, and garlic can all be pretty fickle when it comes to flavor; so hold some back and taste the Guacamole before adding the rest.
Now, we add in the Tapatío Hot Sauce . It’s my secret ingredient! Well, it’s not really a secret anymore.
There’s one final step. TASTE. TASTE. TASTE. No two pieces of produce are the same. They all vary in taste and size. Get a chip and sample what you’ve just made. What does it need? I often find myself adding more citrus, salt, pepper, and hot sauce. Experiment a little. You’ll be glad you did.
1/2 of a red onion, diced
1/4 of a brown onion, diced
1/2 a bunch of cilantro, chopped
1 jalapeño, diced
2 cloves of garlic, diced
1 teaspoon Kosher Salt, more to taste
½ teaspoon black pepper, more to taste
1 lemon, juiced, more to taste
1 lime, juiced, more to taste
2 teaspoons Tapatío Hot Sauce
TOP WITH: (Optional)
Baby heirloom tomatoes, halved
Pepper bacon, chopped
Queso fresco, crumbled