Simple, straightforward, incredibly delicious guacamole. Easy to make and easier to eat, no Mexican night is complete without it!
Guacamole is one of many foods I never dreamed of eating as a child – in fact, I’m not sure I was even aware of its existence. Sheltered, I know. And if I had been exposed to guac, I’m pretty sure I would have rejected it wholesale. Oh, the humanity. Are we all so clueless as children?
Thank goodness we grow and change, because, duh, I would now shudder to imagine a guac-free world. Our enchiladas and burritos would be so lonely, so unadorned. And is there anything more perfect or more tantalizing than a big ole’ scoop of guacamole loaded onto a crisp, salty tortilla chip? And, in a pinch, a Triscuit also makes a pretty solid guac vehicle. Speaking from experience, clearly. The more you know.
Of course there are at least as many ways to prepare guac as there are Mexican food aficionados out there, so approximately eleventy billion. So, I won’t pretend with you for even a second that this is the *only* way or the *ultimate* way or any nonsense like that. But I will tell you this – if you haven’t tried making guac at home, or have tried a few recipes or just eyeballed it without finding *the one*, this recipe could be your answer.Guacamole game is coming in hot here - simple, delicious, and homemade!Click To Tweet
You will get simple, straightforward, no muss no fuss, incredibly delicious guacamole. Nothing complicated, no guessing how much of everything to put in. I usually don’t include the jalapeno, largely because they’re hard to find here in Belgium. (Let’s face it, I’m lucky to scare up the ingredients to make my own Mexican and Tex-Mex at all. Not really a thing here. Le sigh.) The jalapeno is super tasty if a little extra heat is your thing, but to be honest, I love this guac just as much without it. The combo of the salt, lime juice, and cilantro gives it plenty of zing.
I hope you try this recipe and love it as much as I do! And remember – avocados are full of healthy fats, fiber, and folic acid, so when you whip up a batch of this, no guilt! Hooray!
Last but not least, I’ll leave you with this little behind-the-scenes shot. I meant to take more photos, but had to call it a day when the little guy started sampling the goods. Oh well, I mean, I’m glad he likes it! Maybe he’ll grow up on the right side of the guacamole appreciation tracks, unlike his mama. 🙂
Simple, straightforward, incredibly delicious guacamole. Easy to make and easier to eat!
- 2 medium ripe avocados
- 1/2 small yellow onion, finely chopped
- 1/4 cup cilantro, finely chopped
- 3 tbsp. freshly squeezed lime juice
- 3/4 tsp. kosher salt
- 1/2 jalapeno, including seeds, finely chopped (optional)
- Split the avocados lengthwise and use a large spoon to scoop the flesh out into a medium bowl. Mash with a fork until the avocado reaches your desired consistency. (I love it mostly smooth with a few small chunks for texture. Yum!)
- Stir in chopped onion, cilantro, lime juice, salt, and jalapeno, if using. Whip lightly with the fork until guacamole has a slightly fluffy texture. Taste and adjust seasonings as desired. If you’re feeling fancy, transfer to a serving bowl and garnish with slices of lime. Serve immediately.
Guacamole is one of those foods best served immediately, because air is its enemy, and will cause even the freshest, loveliest guac to start turning brown in no time. If you do need to make it ahead, though, store in the fridge with a sheet of plastic wrap pressed down lightly, so that the plastic wrap is resting in contact with the guacamole. This drastically reduces the amount of guacamole exposed to air, which will help stave off browning until you’re ready to serve.
Adapted from Big Bowl of Love by Christina Ferrare