We absolutely love fresh guacamole. I’ve been making it for years so it’s become a staple in our household. Choose avocados that are soft to the touch, not mushy or dented. Use the freshest cilantro you can find. And put it on everything from breakfast burritos to burgers, and of course tacos!
Makes: 1 ½ – 2 cups
Prep Time: 10 minutes
¼ cup red or white onion, diced
½ cup fresh cilantro, chopped
1 clove of garlic, minced
1 chipotle/jalapeno pepper, minced
1 teaspoon cumin
2 large ripe avocados, chopped
1-2 limes, juiced
Kosher salt to taste
1. Place onion, cilantro, garlic, pepper, and cumin in a medium mixing bowl.
2. Cut avocado in half. Remove seed and set aside. Using a knife cut horizontal and diagonal lines into avocado halves. Scoop out avocado with a spoon into bowl. Using a potato masher or back of fork, mash avocado to desired consistency. Be careful to not mash too much or you’ll end up with a baby food-like substance.
3. Gently stir in lime juice and kosher salt to taste.
4. Add one avocado seed and press plastic wrap down until it touches the guacamole to keep it from browning as quickly.
5. Serve chilled as a side with tortilla chips or topping on tacos, burritos, chili or soup. Keeps in refrigerator for 1-2 days.
Add 1/2 cup tomatoes, mangoes or pineapple to your guacamole to give it a fresh twist. Careful though, these add moisture and will make the guacamole go bad sooner than if you had left them out. To ensure the best flavor, reserve for potlucks, picnics or family affairs when you’re certain it will disappear quickly.