Being from California, I sort of consider myself a guacamole aficionado. I love guacamole with a passion. There was a time when I didn’t like avocado by itself, but I still loved guacamole. I have since grown older and wiser and now I love avocado by itself, on a sandwich, on a burger, spread on a slice of bread, with tuna, with chicken, with beef, in a chunky salsa, sliced up and placed in tacos, and most of all in guacamole.
Here is a sad bit of information – when I met my husband back in 2004, he had never had guacamole before. He also wasn’t really crazy about red wine or seafood. I have taught my little grasshopper so much over the years. Now he eats guacamole by the spoonful and has become a bit of a wine snob and loves traveling back to California for some great seafood. I just cannot imagine life without guacamole, nor do I want to.
I make guacamole in a variety of different ways and have tried many recipes I have found online or in cookbooks and have experimented with different ingredients and this is my favorite version. It’s got a little kick from the red onion, but it’s not too spicy. I’m not crazy about jalapeño in mine. I think the red onion adds enough kick and the lime juice not only keeps the avocado from turning brown, but the fresh citrus adds terrific flavor. The mayo may be a controversial ingredient, but I like just a small amount for creaminess.
To make slicing the avocado easy, I love using my Pampered Chef Avocado Peeler. Just slice the avocado down the middle, remove the pit, and use the side of this peeler to slice the avocado right in the skin into small pieces, then scrape around the inside of the peel and it comes right out. I’m telling you this little sucker makes peeling an avocado a dream.
I hope you’ll give this recipe a try and come back and leave me a comment and let me know how you like it! You can also use the hashtag #ketchumkitchen on Instagram or Twitter to share a photo.