This Guacamole recipe comes from my older sister who is a fabulous cook and has a fondness for spicy food. She has been bringing this dish to parties for years now and many times, people even request it.
Cinco de Mayo is just around the corner so I’m sharing a recipe for a well-known traditional Mexican dish, dressed up with a modern flare.
Like most guacamole the main ingredient is the creamy avocado. I can remember when it was impossible to find a ripe avocado in the grocery store, and when you did, it cost and arm and a leg. Thankfully the demand has grown to the point where they are easy to find and affordable too.
When purchasing an avocado be sure to pick one with even color and one that has a little bit of give when you touch it. It should not be rock hard or squishy. If you have a few days before you are going to use it, a hard one would be okay. To speed up the ripening process place the hard avocado in a paper bag on the counter. If you have one that is ripe and on the verge of becoming over-ripe, place it in the fridge, otherwise leave them out.
Back to the Dressed Up Guacamole. There are a couple of reasons this one is different. First of all it has Serrano or jalapeno peppers. Of course you can adjust the amount to your tolerance for heat, but they do add a nice kick to the dip. The second is feta cheese. The creaminess and punch of the feta complement the peppers along with the other more traditional ingredients making this a favorite by all who try it.
Dressed Up Guacamole
- 3 cloves garlic , crushed
- 1 t . salt
- 3 T . lime juice
- 3 T . olive oil
- 2-3 Serrano or jalapeno peppers finely chopped
- 3 plum tomatoes , finely chopped
- 1 c . or 1 bunch fresh cilantro finely chopped (no stems)
- 1 c . or more feta cheese crumbles
- 4 ripe avocados chopped and pitted.
Mix all ingredients together and place in a bowl. Serve with chips.