Cinco de Mayo is next week and this Chili Salt Guacamole will definitely be on the menu that day in our house! I love Mexican food, I think it’s because I grew up in central California and had access to so many tasty and authentic Mexican restaurants. Every time I visit California I always request visiting my favorite Mexican restaurants over everything else. I just love a big fresh bowl of warm chips, spicy salsa and tasty guacamole. My love for Mexican food means we make it a lot here at home, and thankfully it is one of Eric’s favorites too. This Chili Salt Guacamole is a staple in our house in the warmer months to go along with the many Mexican inspired dinners we make. Especially now that Eric likes to eat guacamole which I take full credit for because of this recipe. 😉
This Chili Salt Guacamole has all the makings for a perfect, chunky, spicy, flavorful guacamole to chow down on with chips or dollop on top of your favorite Mexican dish. I have a serious love for chili salt and my sister-in-love Tara gave me the idea of putting it into guacamole and the rest is history. Chili salt is amazing in this guacamole, but I also like adding it to marinades, beans or rice and my favorite is on fresh fruit like mangoes, yum! The chili salt gives a traditional guacamole a little extra tang and spice, making it disappear before your eyes and into your belly. Next up…chopped, diced, juiced and…we have a fiesta in a bowl 🙂Everything gets smashed and mixed around and then it’s time to dig in
Hope you enjoy this guacamole recipe as much as we do! If you give it a try let me know in the comments what you think!
Chili Salt Guacamole
Makes about 4 cups
¼ red onion
½ a bunch of cilantro
3 roma tomatoes
3 garlic cloves
juice of 2 limes
½ teaspoon table salt
½ teaspoon chili salt – such as Tajin Clasico
1/4 teaspoon black pepper
Wash and dry all fresh produce. For the avocados, remove pits, cube avocado flesh and add to a large mixing bowl, using a fork or the back of a spoon smash the avocado to desired consistency before adding in the other ingredients. Next dice the red onion and roughly chop the fresh cilantro adding to the bowl of mashed avocado. Remove the tomato seeds and dice the tomatoes, finely chop the garlic adding to the bowl. For the jalapeno, remove the stem and cut the jalapeno in half, remove all seeds and white membranes and finely dice, adding to the bowl. Juice the two limes into the bowl, and add the salt, chili salt, and black pepper to the bowl. Give it all a good stir, and mash up a bit until all of the ingredients are well combined.
Give the guacamole a taste with chips and add additional salt or chili salt as needed. Serve immediately, or if you’d like to store in the refrigerator it’ll be best for about 24 hours.
To help keep the avocado from browning, put the guacamole into an airtight container smoothing out the surface with a spoon and cover with a piece of plastic wrap directly on the guacamole pressing out any air pockets, then cover with the containers cover.
Thanks for stopping by!
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