Guac is one of the best things you can make when gathering together with friends or family. It evokes a fun, laid-back vibe and most people love it.
I’ve been making my own version for several years, but recently when I was making it with a friend, he suggested adding a new twist to make it even more enticing: cucumber.
Cucumber adds an unexpected but welcome element of coolness, which is balanced by the warmth of red onion and jalapeño. I’ve made this particular kind of guac for a few gatherings now and it’s been a big hit. I also sometimes make it for lunch or dinner, with smaller portions.
Sometimes instead of jalapeño, I will use red pepper flakes to taste, which create a slightly warmer effect.
The chips I’ve been using lately are Siete grain-free tortilla chips, made with cassava flour and ground chia seeds, but the ones pictured are organic corn.
Ingredients (serves about 4)
3 ripe avocados
3/4 medium red onion
1 small tomato
2 jalapeños, minced
Juice of 1 lime
1 tsp Herbamare or sea salt
1 package tortilla chips. I like the Siete brand.
Finely chop the red onion, cucumber, and tomato. Remove ribs and seeds from jalapeños and mince the rest. Peel, pit, and mash the avocados.
Add chopped red onion, cucumber, and tomato, minced jalapeños, and mashed avocados to a large bowl. Add lime juice and Herbamare or sea salt. Stir ingredients together until evenly dispersed.
Add more Herbamare or sea salt to taste. You can also add some more jalapeño and / or lime juice to taste. Serve with tortilla chips.