Nothing says fiesta like a bowl of guacamole, right? The creamy avocado, the crunchy red onion, the tart citrus and the unmistakable flavor of cilantro all come together into a delicious and fun little party in a bowl.
I am always excited to see guacamole at a get together, because there are many ways to make this dip and I love trying the different variations. Some recipes are super simple, including only the basics and some are pretty complex, but my recipe is all about the flavor.
Let’s get it started…
I want to start by telling you how much I love the colors of these ingredients. The purple onion, the bright greens, yellow lemons, red cayenne, dark avocados… with so much beauty, how can this guacamole be anything but delicious?
Start by finely dicing 1 big jalapeño and 1 small red onion. I only had big ones on hand, so I used half of a large red onion. You should have about 2/3 of a cup once it is diced. Crush 2 cloves of garlic and gather 1/2 teaspoon of cumin, 1/2 teaspoon of salt, 1/4 teaspoon of cayenne, 1/4 teaspoon of onion salt and a few grinds of black pepper.w
Start by finely dicing 1 big jalapeño and 1 small red onion. I only had big ones on hand, so I used half of a large red onion. You should have about 2/3 of a cup once it is diced. Crush 2 cloves of garlic and gather 1/2 teaspoon of cumin, 1/2 teaspoon of salt, 1/4 teaspoon of cayenne, 1/4 teaspoon of onion salt and a few grinds of black pepper.
Now for the avocados…
Picking avocados can be intimidating, but with a few simple tips, you can collect the perfect avocados for your guac.
#1.) I try to only buy avocados the day that I need them. I can never predict how an avocado will age, so I minimize the risk by buying them that day
#2.) A ripe avocado is dark purplish, nearly black, but not actually black. If it is super dark and beginning to wrinkle a lot, it is most likely past its prime
#3.) Lift off the stem and check the color under it. If it is still green under the stem, you are good to go! But, if it is brown under the stem, move on to the next one
#4.) Gently press on the skin. If it gives to light pressure, thats a good sign. It should not feel mushy, but you should be able to create a dimple with minimal pressure
Hopefully these little tips will help you confidently pick out the 3 avocados that you will need to make your guacamole.
To prepare your avocados, run a sharp knife around the pit inside of the avocado cutting in half long wise. Twist the sides in opposite directions to separate them.
The easiest way to remove the pit is to firmly grasp the side containing the pit and tap a sharp knife down into the pit. The closer you are to the center of the pit, the better.
Once your knife is stuck into the pit, turn it about a half rotation, lifting as you turn and the pit will pop right out.
Remove the flesh from your 3 avocados and place them into a large bowl. This is most efficiently done with a large spoon. There is no need to cut the avocados up. We will be mashing them with a potato masher, so they do not need to be pretty. Just scoop them into the bowl and mash them with a potato masher or a good stiff fork.
Add your finely chopped jalapeños and red onion and mix to combine.
Tear the leaves off of a small bunch of cilantro and wash them well. I find it much easier to wash the leaves after they have been removed from the stems, so I place them into a strainer as I separate them and then rinse them all off together and pat them dry with a paper towel.
Chop the leaves up finely and add them along with the garlic, cumin, cayenne, onion salt, salt and pepper into the avocado mixture. Mix to combine.
Give the guacamole a taste test before adding the citrus and add salt and pepper, if necessary. Squeeze the juice from one half of a lime and one half of a lemon over the guacamole and mix all of the ingredients until everything is fully incorporated.
Scoop out some of this beautiful, citrusy, creamy dip into a bowl and serve with tortilla chips.
Now although tortilla chips are a classic guacamole accompaniment, there are many other ways to use this delicious spread. It makes a fabulous substitution for mayonnaise on a sandwich or burger, use it instead of sour cream on some tacos, thin it with some olive oil and use it as a salad dressing or as a veggie dip with celery, carrots and sweet peppers. The options are endless!
I hope you enjoy this recipe for my creamy, bold guacamole. Make it for family, make it for your friends or make it for yourself. You deserve it…
Enjoy!!
Guacamole
Ingredients
- 3 ripe avocados, halved
- a small bunch of fresh cilantro, finely chopped
- 1 jalapeño, seeds removed, finely minced
- 1 small red onion, finely chopped
- 2 garlic cloves, finely minced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon onion salt
- a pinch of cayenne pepper
- a pinch of black pepper
- half of a lime, juiced
- half of a lemon, juiced
Instructions
- Add the flesh from 3 ripe avocados into a large bowl and mash with a potato masher
- Add finely diced jalapeños and red onion. Mix to combine
- Add finely chopped cilantro, crushed garlic, cumin, onion salt, cayenne, salt and pepper and mix to combine
- Taste and add salt or pepper, if necessary
- Squeeze the juice from half of a lime and half of a lemon over the guacamole and mix everything until all of the ingredients are fully incorporated
- Serve with tortilla chips
- Store in an air tight container with a squeeze of lemon over the top surface to prevent browning
