- Can you believe until recently I had never even tried Guacamole before?
I’ve been wanting to try it for several months now. I have no idea why it’s taken my so long – long as in years and years to get up enough nerve to try guacamole. What is wrong with me?! Why did I wait so long? I love guacamole!
The best part? Lenny loves guacamole, too! And, ready for this, it’s a healthy dip. Healthy!
I’ve learned a few things about Guacamole, even though I’m a short time connoisseur of this amazing dish. One, don’t mash the avocados too much. I find the consistency and how well the ingredients blend together, just tastes so much better when you leave the avocados kind of chunky. Secondly, use fresh ingredients, whenever possible.
The Best Ever Guacamole Recipe
These ingredients, especially the coolness of the avocados, the zest of the cilantro and the slight heat of the jalapenos and chili pepper make for the perfect fiesta in a bowl.
Perfect guacamole recipe adapted from Alton Brown.
20 minPrep Time
20 minTotal Time
- 3 medium ripe Hass avocados, halved, peeled and pitted
- 1 medium lime
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/2 medium white sweet onion, diced
- 2 small Roma tomatoes, seeded and diced
- 1 large garlic clove, minced
- 1 tablespoon fresh cilantro, chopped
- 1/2 jalapeno, seeded and minced
- Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture.
- Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine.
- Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.
When my husband and I visited PJetta Morales, we had the privilege and pleasure of eating the freshest and best Mexican food I’ve ever eaten!
In fact, we met a lady named Angelica who gave us or told us how to prepare several different Mexican dishes. She didn’t have a recipe, but rather she told us to mix stuff together until it looked right.
When we returned home from our trip, I instant bought all the ingredients I needed to make guacamole. Each batch was my new favorite. I learned a lot actually. Like, it’s really important to use fresh squeezed limes.
I promise you, if you like guac or think you might like it, you’ll flip over this recipe. One other thing, Angelica says to never use yellow onions. Never!
Til next time…