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Homemade El Fenix Guacamole photo

El Fenix Guacamole

This El Fenix Guacamole is creamy, zesty, and a crowd-pleaser!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups ripe avocados mashed
  • 1 cup canned tomatoes drained and coarsely chopped (about 6 ounces)
  • 2 tablespoons bottled hot sauce (like Pace Picante)
  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped onion
  • 1 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon minced garlic

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Measuring spoons and cups
  • Knife and cutting board

Method
 

  1. Start by slicing the avocados in half, removing the pits, and scooping the flesh into a mixing bowl. Use a fork or potato masher to mash the avocados to your preferred level of creaminess.
  2. Once your avocados are mashed, add in the drained canned tomatoes, finely chopped onion, and minced garlic. Stir gently to combine.
  3. Pour in the bottled hot sauce, vegetable oil, lemon juice, and sprinkle the salt over the mixture. Stir well to evenly distribute all the ingredients. Taste and adjust the seasoning if necessary.
  4. Let your El Fenix Guacamole sit for about 30 minutes in the refrigerator before serving to allow the flavors to develop and intensify.

Notes

  • To keep guacamole from browning, press plastic wrap directly onto its surface.
  • If too salty, balance with additional mashed avocado or sour cream.
  • Store leftovers in an airtight container with plastic wrap on the surface to minimize browning.