This version of Guacamole, contributed by Mary M. Thompson to 75 Years of Caring and Sharing (2006), combines avocado with scallions, red bell pepper, red chiles, lime and olive oil.
The mix-ins make this version especially distinctive. Scallions bring bite, bell pepper adds sweetness and crunch, and red chiles provide the heat. Lime keeps the flavor bright, while olive oil rounds out the mashed avocado.
The method is deliberately simple: mash and stir, with a food processor offered if you want a smoother texture. It is a short recipe, but the ingredient choices give it a very specific personality.
Guacamole
Fresh, vibrant guacamole with creamy avocados, citrusy lime, and a little heat from red chiles. It’s chunky, bright, and ready fast—made for tortilla chips and taco nights.
Servings: 8 people
Ingredients
- 4 avocados
- 2 garlic cloves
- 4 scallions
- 3 fresh red chiles seeded
- 2 red bell peppers seeded
- 5 Tbsp. olive oil
- Juice of 1 1/2 limes
- Salt
- Chopped cilantro to garnish
- Tortilla chips
Instructions
- Mash avocados.
- Finely chop garlic, scallions, chiles, and peppers and stir into avocado.
- Add 4 tablespoons oil and lime juice.
- Season to taste with salt.
- If you want a smoother dip, put in food processor.
- Drizzle oil over top, sprinkle with cilantro, and serve with tortilla chips.
