There is (almost) nothing that I like more than a big bowl of guacamole and tortilla chips! I am in Arizona this week and the warm weather is perfect for barbequing and eating outside, so we are grilling up fajitas tonight. I decided to make my favorite guacamole recipe as the perfect snack while we are waiting for the main course to cook.
Using fresh produce and chopping the ingredients into large pieces, makes for a hearty dip. It appeals to carnivores, vegetarians, and vegans alike, but if you have a gluten-free guest, make sure you purchase the appropriate chips for dipping.
3 large, ripe Haas avocados
1 large tomato, large dice
1/2 medium yellow onion, small dice
1 bunch cilantro
Peel and remove the pits of the avocados. Slightly mash avocados in a large bowl with a fork. Note: Do not over mash, otherwise the guacamole will be silky, instead of chunky. Add the juice of the lime and mix thoroughly. Add tomato, onion, and a handful of chopped cilantro and mix. Add 2 dashes of Tabasco, 1 dash of Worcestershire sauce, and salt to taste. Refrigerate for 30 minutes to allow the flavors to meld. Serve with tortilla chips.