This guacamole recipe comes from Steve’s brother Dave, who has a guacamole tree in his garden (yes, really). With almost unlimited access to avocados, he’s perfected this chunky, flavor-packed version that’s always a hit at potlucks and get-togethers.
The recipe makes a big bowl and is easy to adjust to your own taste. Add more hot sauce if you like it spicy, or keep it mild, it’s up to you. There’s plenty of good stuff in here: two kinds of onion, garlic, tomato, cilantro, and a bit of Cajun seasoning for a little extra something.
Serving suggestions:
With tortilla chips as a classic snack.
As a topping for tacos, quesadillas, or grilled chicken.
Spread on toast with a poached egg for breakfast.
On top of a salad bowl or grain bowl for creaminess.
Added to burgers or wraps for extra flavor.
Recipe: Guacamole el Dave
4
servingsThe recipe makes a big bowl and is easy to adjust to your own taste. Add more hot sauce if you like it spicy, or keep it mild, it’s up to you. There’s plenty of good stuff in here: two kinds of onion, garlic, tomato, cilantro, and a bit of Cajun seasoning for a little extra something.
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Ingredients
8–10 ripe avocados
½ cup ½ onion (red or white), diced
1-2 1-2 cloves garlic, finely chopped
juice from 2 lemons
1 teaspoon 1 cajun seasoning (or to taste)
Salt and black pepper, to taste
A few dashes of your favorite hot sauce
1 handful fresh cilantro, chopped
1-2 1-2 medium tomatoes, diced
½ ½ green bell pepper, finely diced
Directions
- Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Mash them with a fork or potato masher until you reach the desired chunky consistency.
- Add the chopped red and white onions, cilantro, garlic, lemon juice, Cajun seasoning, salt, pepper, and hot sauce. Stir to combine and taste as you go.
- Gently fold in the tomatoes, and green peppers. Stir just enough to mix without breaking down the chunks too much. Stir just enough to mix without breaking down the chunks too much.
- Add more lemon juice, salt, or hot sauce if needed.
