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Vegetables and spices are blended over heat before adding avocado, giving this small-batch Guacamole a velvety smooth, yet chunky texture that’s perfect for dipping!
I’m pretty sure I’ve mentioned that my husband, Abe (AKA Mr. Crumby), is an amazing cook.
If I haven’t, well…consider it mentioned. Not just mentioned. Shouted from the rooftops.
Abe is the best cook I know.
I may be slightly biased, but whatever. Before I started this blog, I was so spoiled! I very rarely had to worry about what was for dinner, because he usually had it figured out. If he didn’t, he would make short order of throwing something satisfying together.
A lot of times when he gets home from work nowadays, I’m already occupying the kitchen, creating some new blog fodder. This is no problem him, since his other favorite hobby is video games, so not having to cook frees him up to just relax.
But you know what? There are plenty of days when I get home from work and I’m just so beat, or have such a full schedule, that I can’t imagine coming up with a meal. Luckily, My Amazing Mr. Crumby is always there to step in and take the helm.
You’ve all begun to get to know me in the last ten or so months that I’ve been around, and now I feel like you should get to know my better half, as well. He is, after all, not only my biggest simultaneous supporter and critic, he’s also my fork handler, reflector holder, last-minute ingredient shopper, and culinary partner-in-crime.
With that said, I’d like to introduce my newest series on the blog (joining Mix It Up Mondays and Fabulous Fridays): Mr. Crumby’s Kitchen. In the series, I’ll showcase my sweet hubby’s favorite and most delicious recipes, which include a vastly different cast of ingredients. And I can’t think of a better way to kick it off than with a scaled down party food favorite: Guacamole for Two.
Guacamole for Two
Over the last nine years that we’ve been a couple, I have come to realize what a sheltered food life I was living before we met.
Growing up in a Polish-German household with my Nana commanding the kitchen, I was used to safe, family style meals. We didn’t branch out and try new things very often, if at all, so even eating out meant something like what I’d have at home.
I didn’t know any better.
I love a good meat and potatoes dish to this day, and I know that will never change, but my eyes have since been opened to the wonderful world of food. Being a part of Mr. Crumby’s life has exposed me to foods that I’d never heard of before, much less expected to love as much as I do. Avocado, eggplant, calamari, scallops. And those are just the simple foods.
Hell. I used to eat my steaks and burgers well done. If that’s not foodie ignorance, I don’t know what is.
Growing up in the Dominican Republic, he was used to eating foods that are way less popular in the United States: beef tripe, chicken hearts and feet, cow tongue.
Those are still things I’m not sold on, to be honest. (Although the stew the tripe was in was wonderful, I just couldn’t stomach the tripe itself.) Some stuff you just have to be brought up on, I guess; I know plenty of people who turn their nose up at sauerkraut and liverwurst, which are two things I grew up loving.
Avocado, while way more common here, is one of those things I never saw myself liking. Textural issues, I think. But, in came Mr. Crumby and promptly turned my texture issue on its head with this very guac. While not super chunky like the original Mexican kind, it still has a lovely texture.
It’s super creamy, thanks in part to the smashed avocado, but also to the finely diced veggies that you actually sauté for a bit before you mix it all together. Most guacamole recipes call for the raw vegetables to be simply tossed in a bowl with the green stuff. In Mr. Crumby’s version, the sautéing not only softens the peppers and onions ever so slightly, but it blends the flavors so that, when you bite in to a chunk of tomato, you taste a hint of the other ingredients in it as well.
The onions aren’t so oniony when they have garlic and a bite of red wine vinegar infused in them. That’s a big plus for me.
This guacamole has always been a big hit at any event we’ve taken it to, and Mr. Crumby usually makes it in larger batches. But sometimes, you just feel like guac when there’s nothing special to celebrate.
Which is why this “For Two” recipe is so perfect!
You can eat your fill, have enough to share, and don’t have to worry about it getting brown and gross and making friends with the trash can.
And if you really like guacamole? Well, I won’t judge if you double the recipe and still call it “for two.”
Guacamole for Two
Vegetables and spices are blended over heat before adding avocado, giving this small-batch guacamole a velvety smooth, yet chunky texture that's perfect for dipping!
- 2 tablespoons green pepper chopped
- 2 tablespoons jalapeno finely diced
- 2 tablespoons red onion finely diced
- 2 tablespoons garlic finely diced
- 1 tablespoon fresh cilantro finely diced
- 2 1/2 tablespoons tomato chopped
- 3/4 teaspoon sea salt
- 1/2 teaspoon crushed red pepper
- 1 teaspoon Adobo seasoning
- 1/2 teaspoon red wine vinegar
- 1 large Hass avocado mashed
- 2 teaspoons lime juice
- Combine all ingredients except avocado and lime juice in a small saucepan and set over medium-low heat. Stir constantly for 3-4 minutes to blend flavors, being sure not to allow the vinegar to evaporate.
- Set aside to cool. If you prefer smooth guacamole, toss the mixture in a blender and puree.
- While tomato mixture is cooling, in a medium bowl, mash avocado well with a fork. Stir in lime juice, then add in vegetable mix and blend well.
Makes a great dip with tortilla chips, tastes wonderful smeared on tacos and burritos, and is excellent in a big Mexican salad!
How do you like your guacamole: chunky or smooth?