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RECIPE: Guacamole bar

Posted: 2:02 PM, Jun 26, 2017
Updated: 2017-06-26 15:02:48-04

Chef Martin Lopez is a world-traveled chef and food consultant. He whipped up the perfect dish for summer gatherings.

Guacamole Base

  • 3 ripe Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon oregano
  • 1/2 medium onion, diced
  • 1/2 jalapeño pepper, seeded and minced
  • (Use serrano pepper if you prefer a more spicy guacamole)
  • 2 large roma tomatoes, seeded and diced
  • ½ bunch of chopped cilantro
  • 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, salt, oregano to create a paste. Then, fold in the onions, jalapeño, tomatoes, cilantro, and garlic. Add a bit more of lime juice to preventing from turning color.

Keep the Guacamole base in the refrigerator in an air tight container until ready to use pulling it a few hours before service, I prefer Guacamole to be eaten at cool but not cold as the flavor of all ingredients and the oils from the avocado are stronger this way.

Set all your toppings side by side making your guacamole to be the starting point allowing your guest to create their own Guacamole bowl.

Topping tips:
Shredded lettuce, selection of cheeses (crumbled and shredded), sour cream, peppers, roasted vegetables, jicama, nuts, diced chicken, chorizo, and pineapple. Cut all of your ingredients in small sections to allow plenty for everyone to enjoy.  Simply let your imagination and taste buds go wild.