Seems every time the family gathers for a cookout or a meal (is there any other reason for a family to get together?) I am asked to make guacamole dip. My World Famous Guacamole Dip. It’s the stuff of legend. It’s slap your mamma good. Really. I’ve seen it happen.
It’s been a closely guarded secret, until now. Some recipes are sacred, never intended to be shared (Harlan’s Chicken for example). I have kept my guacamole preparations hush hush for long enough. It’s football season, and I’m in a giving mood (just ask the guys in my fantasy league). If you don’t like guacamole, you haven’t tried mine. If you do like guacamole, you’ll love this.
I give you–Ed’s World Famous Slap Yo Mamma Guacamole.
I usually make enough to feed a small army so adjust your portions accordingly.
You will need:
10-12 ripe avocados (skin color more black than green and quite soft–not squishy)
8-10 ripe plum (or Roma) tomatoes–DICED
*Tony Chachere’s Creole Seasoning* (This should be a kitchen staple! It’s great on everything–says so right on the label.)
Once mixed, taste. Adjust your seasonings according to your taste preferences. I prefer spicy so I usually add more Tony’s and possibly some more lemon. Keep in mind that you’ve got more yumminess to add. The onion will kick up the spice notch while the tomato will bring it back down. That’s one of the great things about making this dip. At each stage of the process you get to taste it and it just keeps getting better.
Blend in the diced onion and again taste. The final add is the diced tomato. I reiterate–Roma or plum. That’s key here. Also, do not use the hand mixer when blending in the tomato. You’re going to want those tasty chunks whole.
The tomato may bring down your spicy level so if you want to get that back just add a bit more lemon juice and some more Tony’s.
Here’s a little tip: If you need to keep your dip for a while you can toss in a couple of the avocado seeds (3-4). They will help keep your dip from turning brown too quickly. However, the best way to prevent this is to keep the dip in an airtight container and uncover just prior to serving.
I normally do not have any trouble with my dip turning on me…..