A few weeks ago we had a barbecue in our back yard. My friend Sandra came over, and I asked her to teach me her recipe for guacamole. Sandra was born in Mexico, so she knows what she’s doing when it comes to “guac.” We made it from scratch (no seasoning packets for us!), using fresh, simple ingredients from the farmer’s market. It turned out so good, I had to keep myself from snacking on the stuff so I could save room for the main course!
Later that week, I made the guacamole again, but added my own “secret ingredient”–smoked paprika. I’m addicted to this stuff, I add it to almost almost everything (well, not ice cream or brownies, but you get the idea). There are gazillions of guacamole recipes out there, but the smoked paprika puts this guac in a league of its own. It adds an awesome, subtle, smoky flavor. It’s the perfect accent to the creamy avocado and the tart, fresh lime juice. I tested my new recipe out on Sandra, and she loved it.
We like to serve our guac with homemade tortilla chips. No need to give you a recipe for that, it’s simple– take corn tortillas, cut them into triangles, and fry them in hot oil till golden brown and crisp (I used grapeseed oil because it has a high smoke point). Drain on paper towels and salt to taste. Fresh tortilla chips are so much yummier than the bagged ones, and they’re so easy to make. If you’re not in a big hurry, it’s definitely worth a few extra minutes.
If you’d prefer a more traditional guacamole, you can make the same preparation that appears below– just leave out the smoked paprika. Both versions are delicious. Enjoy!
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- 3 large ripe avocados
- 2 roma tomatoes, seeded and diced
- 1/2 small onion, peeled and diced
- 1 jalapeno, seeded and diced
- 3 tbsp fresh lime juice
- 3 tbsp fresh chopped cilantro
- 3/4 tsp smoked paprika
- 1/4 tsp oregano
- Salt to taste
- Combine all ingredients in a medium mixing bowl. Use a fork to mash the avocado and mix the ingredients together till well combined. Salt to taste. Serve at room temperature or chilled.
- Note: Avocados turn brown when they are exposed to air for a long period of time, which creates oxidation. The best way to keep your guacamole from turning brown is to put plastic wrap over your guacamole, pressed right up against the surface of the dip so no oxygen can touch it, until you're ready to serve. Some say that placing the pit into the guacamole will achieve the same results. It will, for the surfaces that the pit is touching. To protect it more evenly across the entire surface, use plastic wrap.