Serves: 3-4 Servings | Prep: 5 min | Chill: 10 min | Ready: 15 min
3 large ripe avocados
2-3 tsp. fresh squeezed lemon juice
1/4-1/2 tsp. salt
1-4-1/2 tsp. New Mexican chili powder
or homemade chili powder
2-3 T. mayonnaise
black pepper to taste
1/4 cup diced fresh tomatoes with
most seeds removed, *optional
1-2 tsp. finely chopped jalapeno,
The correct way to make guacamole is a big deal in our family. It all started on the day Leroy and I got married. The hotel we stayed at our first night was the original Stouffer Hotel in Houston. Back then they gave guests a copy of their cookbook which included some of the restaurant’s recipes. I have used that recipe as the base and added the tomatoes and jalapenos to spice it up.
This recipe is really a play it by ear sort of thing. Begin with the ingredients listed and adjust as your taste buds direct you.
Mash avocados and immediately squeeze the lemon juice to cover the surface to prevent browning. Add in rest of ingredients and stir to blend. At this point, taste dip and make adjustments or let chill and then decide.
Chill in refrigerator or freezer for just a few minutes before serving.
*If planning to serve later in the day, make as listed and hold back some of the mayonnaise to smooth all over top. This will help to keep dip from turning brown. Stir to blend when ready to serve.