Guacamole w/ Tomatoes, Red Onions, & Jalapeños

It is football season! And the Super Bowl is today. Now, I'm from Oregon where there is no professional football team. And I live in Wisconsin, where football is much more in vogue! But the Packers are out of contention. So, even if I were a football fan? I would have absolutely no stakes in the outcome of this Super Bowl! Nevertheless, I'm making guacamole for chips and dip and cracking open a beer to watch the game. I have barely cooked since moving this month, but I've managed to pick up some very large jalapeños, giant heirloom tomatoes, a handful of limes, and the last of the reasonably-priced avocados before the supply chain issues have cropped up! So, it feels only necessary to make jalapeños guacamole.

I make guacamole quite a bit in the summer. It's not exactly a winter food, but it is a football staple. And I absolutely adore avocados! Which I am going to miss if the reports are true that we may not be able to get them for a little while. So, might as well go out with a bang here.

Gallery

Guacamole w/ Tomatoes, Red Onions, & Jalapeños

Variations of Jalapeños Guacamole

There are plenty of things to do with guacamole. Today, I ate mine as chips and dip. I also plan on using the leftovers for various burritos and nachos throughout the next several days. But there are plenty of ways to utilize guacamole! It's certainly a staple in my everyday culinary life.

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The Fundamentals of Making Guacamole

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Guacamole w/ Tomatoes, Red Onions, & Jalapeños

This jalapeño guacamole consists of avocados, freshly squeezed lime juice, garlic, heirloom tomatoes, red onions, and jalapeños.

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Prep Time 10

Total Time 10

Course Side Dish

Cuisine Latin American

Equipment

Food Processor

Ingredients

3 avocados ripe
3 limes juiced
3 cloves garlic (optional)
dash salt
dash pepper
1 large heirloom tomato quartered
1/4 red onion quartered
2 jalapeños quartered

Instructions

Add avocados, lime juice, garlic, salt, pepper, and paprika to a food processor. Process for 2 whole minutes, or until completely smooth.
Make sure to scrape the sides occasionally and to get the avocados as puréed as possible.
Taste at this stage as well and make sure that the avocados, lime, and spices are in the correct ratio. Once you add the tomatoes and onions, there's no going back! You can stir in more salt and pepper, but you can't purée again without starting a second batch!
Add tomatoes, onion, and jalapeños. Pulse 3-5 times, or until barely chopped.
The goal is to keep some chunkiness to the guacamole. You're looking to roughly chop them without pulverizing them. So don't overdo it here!
Serve chilled.

Tips, Tricks, & Notes

For more tips and tricks on making guacamole, like picking and ripening avocados, how many limes to use and different types of add-ins, and whether a food processor is necessary, I have an entire article on The Fundamentals of Making Guacamole.