This beautiful guacamole recipe is a great dip for your party or barbeque and pairs very well scrambled eggs for breakfast the next day!
Difficulty: Beginner Preparation Time: 20min
Yields: 1 Quart Total Time: 30min
6 Large Ripe Avocados (Haas are preferred) halved, pitted and ½’ dice
1 Large Beefsteak Tomato ½” dice
2 Tbsp ¼” diced Red Onion
1 Jalapeno ¼” dice
2-3 Tbsp of Freshly Squeezed Lime Juice
1 Tbsp Canola Oil
Pinch of Cayenne Pepper (powdered)
1 Bunch Cilantro Chopped
Freshly Ground Pepper
For the Sauce:
2 Cups of Port Wine (pick a late bottle vintage of possible)
20 Whole Peppercorns
1/3 Cup Sugar
FOR THE GUACAMOLE
Place diced tomato in a strainer over a bowl and add a couple of pinches of salt and toss to combine-let stand for 20 minutes to let the salt pull some of the water out of the tomato.
While the tomatoes are draining place the diced avocado, onion, jalapeno, oil, 1 Tbsp of lime juice from the fresh limes a pinch of salt, 4 or 5 grinds of pepper and a pinch of cayenne pepper in a medium sized mixing bowl and incorporate the ingredients with a potato masher until smooth with some chunks of avocado remain. Rinse the tomato and let the water drain from them and gently fold them in the avocado mixture along with the cilantro using a rubber spatula. Taste and adjust the seasoning with the salt and lime juice as needed.
Be very careful not to use too much salt here if you are using store bought nachos as they will have a fair amount of salt on them already!