Guacamole makes everything better, don’t you think?
Chips. Tacos. Spoons. Tuesdays. All made tastier by mashed-up avocado goodness.
As for this post, I’m not so sure it’s a “recipe.” It’s really just… the way I make guacamole.
Everyone has the guac ingredients and method they swear by. Salsa vs. tomatoes, chunky vs. smooth, food processor vs. fork, avocado pit in the bowl or not… these could all become heated debates. I think I learned to make it this way from my mom. And you just don’t mess with Mom’s recipes! They are time-tested and Dad-approved.
(Although Mom now informs me that she adds cumin and cayenne to hers. Sorry Mom – I messed with it!)
There are only a few ingredients in my guac, which makes it ideal for whipping up quickly before a party. Or do what we did last Sunday night and scoop some on top of these chipotle sweet potato tacos from Naturally Ella!
- 4 ripe avocados
- 1 vine-ripened tomato, diced
- ¼ to ½ red onion, finely diced
- juice of 1 to 2 limes
- ½ tsp salt plus more to taste
- Halve the avocados and scoop the flesh out into a large bowl. Mash quickly with a fork or potato masher, leaving some chunks.
- Dice the tomato and onion and add to the bowl with the avocados. Depending on the size of the onion, I usually start with a quarter and see how that looks, then add a bit more if necessary.
- Juice 1 lime over the bowl, sprinkle ½ tsp salt over, and stir to combine. Taste test, then add up to 1 more lime and another ½ tsp of salt to suit your tastes.
- Serve with tortilla chips or however your prefer!
How do you like your guacamole?
