When I saw my friend Philip Calococci making this guac, I thought he was nuts – who puts red peppers in guacamole?? Well I tell you what, it’s GRRREAT! If you’re not a big fan of raw onions, try sauteeing them for a few minutes in a small amount of olive oil – you still get the onion flavor, but without the bite.

And like most vegetable-centered dishes, the secret to a delicious outcome is to start with the best possible produce. A delicious, perfectly-ripe avocado will create spectacular guac – a sub-par avocado can’t be saved no matter what you do to doctor it up.

Makes 2 cups.

1 large avocado
2 or 3 T red pepper, diced small
2 or 3 T sweet Vidalia onion, diced small
a few sprigs of cilantro, chopped small (leaves only)
1/4 t salt
1/4 t garlic powder
1/2 t lime juice (juice from a large wedge of lime)

Mash the avocado in a bowl. Add the rest of the ingredients – sauteeing the onions first in some olive oil if you prefer.

Cover and refrigerate for a half-hour to let the flavors combine. Because of the lime juice and the salt, the guacamole won’t turn brown.

Serve with corn chips, or just dig in with a fork!

 


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