This guacamole recipe comes from Steve's brother Dave, who lives in California and has an avocado tree in his backyard (yes, really). With an almost endless supply of homegrown avocados, he's had plenty of opportunities to perfect his guacamole, and this chunky, flavor-packed version is the one he always makes for potlucks, barbecues, and family get-togethers.
It makes a big bowl, and it's easy to adjust to your own taste. Add more hot sauce if you like it spicy or keep it on the mild side. Along with plenty of avocado, you'll find two kinds of onion, garlic, tomato, fresh cilantro, and a little Cajun seasoning, which gives the guacamole an extra layer of flavor without overpowering the other ingredients.
Notes:
Why the lemon juice and oil? The lemon juice brightens the flavor and helps slow browning. Dave also adds a little neutral vegetable oil, which helps limit oxidation and gives the guacamole a smoother, silkier texture.
Guacamole is one of those things that goes with almost everything. Serve it with tortilla chips for an easy snack or appetizer, spoon it over tacos, quesadillas, or grilled chicken, or use it as a topping for burgers and wraps. It also makes a great addition to salad bowls and grain bowls, adding richness and creaminess. For breakfast, try spreading it on toast and topping it with a poached egg.
Seasoning: Dave prefers Tony Chachere's Original Creole Seasoning together with Tony Chachere's Cajun Kick Seasoning, but any good Creole or Cajun seasoning blend will work.
Shop Tony Chachere’s Original Creole Seasoning & Cajun Kick Seasoning Variety Pack
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Recipe: Guacamole el Dave
Recipe by Mitzie Mee – Sanne
1
big bowlIngredients
8–10 ripe avocados
½ cup ½ cup onion (red or white), diced
1-2 1-2 cloves garlic, finely chopped
juice from 2 lemons
1 teaspoon 1 teaspoon cajun or creole 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 bell pepper (red/green/yellow), finely diced
1 teaspoon 1 teaspoon vegetable oil (optional)
Directions
- Halve the avocados, remove the pits, and, if you like, score the flesh in a crosshatch pattern while it's still in the skin. This makes the avocados much easier to mash. Scoop the flesh into a large bowl.
- Add the onion, garlic, lemon juice, Cajun seasoning, salt, pepper, hot sauce, cilantro, tomatoes, bell pepper, and vegetable oil (if using).
- Mash everything together with a wooden spoon or potato masher until the guacamole reaches your preferred consistency. Dave likes his on the chunky side.
- Taste and adjust with more lemon juice, salt, pepper, or hot sauce if needed. Serve right away, or refrigerate until you're ready to serve.
