I heart guacamole, even though I never tried an avocado until I was in mid-20’s. Shocking—I know. It’s also shocking that I’m older than my mid-20’s. Right? Why do I only hear the sound of crickets, people? 😀
I’m pretty sure that I wouldn’t have eaten avocados or guacamole as a child. It’s green, weird-looking and green. Green and weird-looking is pretty much synonymous with yucky. It’s probably a good thing I never tried an avocado until I was older — with a more mature palate. HA!
These days I pretty much equate avocado with yummy. One of my favorite recipes is creamy guacamole. I’ve been making this for years and never really used a recipe before. But I thought it was time to write down, so it’s always consistent. Plus, I’m obviously getting old. And forgetful. I’d sure hate to forget this recipe.
I love snacking on this with some really good tortilla chips. It’s so easy to make and I can eat a big bowl of it, even though I shouldn’t! It, of course, goes great with any Mexican dish, like my Carnitas or fajita burritos.
My Famous Guacamole
Ingredients
- 2 large ripe avocados
- 1-2 garlic cloves, finely chopped
- 2 green onions, sliced
- 1 small roma tomato, chopped
- 1 lemon
- Salt to taste
- 1 jalapeno, ribs and seeds removed, finely chopped (optional)
- 1 Tablespoon cilantro, chopped (optional)
Instructions
- Halve the avocados and remove the pit. Spoon out the flesh and add to a medium bowl. Lightly mash with a fork until slightly chunky.
- Add tomatoes, garlic, green onions, jalapeno (if using), and cilantro (if using). Gently stir together.
- Add salt to taste and add the juice of 1/2 a lemon. Combine and taste. Add additional lemon juice, if needed. Serve immediately.
Notes
A ripe avocado’s skin has turned almost black and should slightly give when you lightly press on the flesh.
You can substitute red onion in place of the green onions. Add in the jalapeno if you want to add a little kick. I’m not a huge fan of cilantro so I generally leave it out. But if you love cilantro, go for it.
If you have leftover guacamole, place plastic wrap directly over the guacamole so it’s touching the dip. It should keep in the fridge for up to 24 hours. The top may darken and look a little unappealing but lightly skim the top and it should be fine underneath.
Enjoy!
Tanya
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