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Guacamole: The Greatest Pairing for Sangria

The simple fact of the matter is, I am not willing to give up on summer yet. Even though the kids are heading back to school, there's plenty of warm weather ahead, so I am dedicating the next two posts to things you can easily make for your Labor Day gathering (and beyond). Today we start with my version of guacamole, which is the ultimate appetizer to serve alongside sangria. (Here's a hearty Spanish red that's perfect for the task, as well as our favorite sangria recipes.)


  • 2 large ripe avocados
  • 1/2 red onion, diced
  • 1 jalapeño, diced
  • 2 garlic cloves (mashed together with salt and pepper)
  • 8 cherry tomatoes, diced
  • 3T chopped cilantro
  • Juice from half a lime
  • 1/4 cup sour cream

Place all ingredients into a bowl except avocado and lime juice.

First we have to get in those avocados and remove the pit. Carefully cut into the avocado until you hit the pit. Then slice a circle around the flesh, keeping the knife on the pit. Remove your knife, grab both sides and twist to open the halved avocado. Grab the side with the pit, and carefully chop down onto the pit so the knife catches hold. Gently twist the knife and pop the pit out.

Scoop the creamy avocado out with a large spoon, scraping the inner shell to remove anything you might not get on the first pass. Add to bowl with other ingredients.

Squeeze lime juice over the avocado, adding that slight citrus flavor that's essential to a good guacamole.

Mash the avocado mixture with the back of a fork, breaking it up and incorporating with all of the ingredients. Do not worry about the mixture being uniform and blended. Dipping a chip and finding a nice chunk of avocado is wonderful!

Many people claim that adding the pit to freshly made guacamole will keep it fresh and not allow it to brown so quickly. I do it as more of an aesthetic touch. Once your guacamole is finished, a quick additional spritz of lemon or lime juice will help the browning process from happening.

You could simply serve your fresh-made guacamole with tortilla chips, or you could serve it as a side for a marinated grilled skirt steak in a tortilla shell – that recipe's coming later this week. Enjoy!

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