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GuacamoleAre you ready for the Super Bowl?  I feel like I’ve been saying this a lot lately, but it’s only been in the last year that I started to like guacamole.  Ben has loved it since he was a young boy, and every time he ate it I could not understand why he liked it so much.  Again, maybe I just never tried good guacamole, or maybe I wasn’t open enough to the taste, but now I love it.  Lately, it seems we’ve been making it once a week around here.  That might have something to do with it being football season…

GuacamoleThis guacamole recipe can work as a base for you.  The other day I asked a friend of mine, who grew up in Mexico, how he likes his guacamole.  He said they just mash up the avocados and eat it plain or throw in whatever they have on hand.  The Pioneer Woman would tell you to make her favorite Pico de Gallo, which includes jalapenos, and then throw that into some mashed up avocados.  It really is as simple as that.  And, it’s good.

What do you put in your guacamole?


Printable Recipe

Yield: 4-6 servings

3 avocados, peeled and pitted
juice of 1 lime
1 teaspoon salt
2 Roma tomatoes, diced
1/4 onion, diced
1 teaspoon minced garlic
3 tablespoons chopped cilantro
ground cayenne pepper, to taste (about a pinch)

In a medium bowl, mash the avocados, lime juice and salt together with a potato masher or a fork. Stir in the tomatoes, onion, garlic and cilantro.  Season with red pepper to taste.  Cover and refrigerate for 1 hour to allow the flavors to blend, or serve immediately.

Source: AllRecipes


9 Responses

  1. I’m not sure if this is an “old wives tale” or not but my Mexican friend told me to put one of the pits from the avocado in as well. She said it helps the dip to stay greener, longer! (especially if you are storing it or saving leftovers!)

  2. I tend to leave out the other veggies, and just add lime juice, salt, pepper, garlic, cumin, and chili powder to the avocados. (But they have to be good avocados, and those are hard to find in the winter in upstate New York!)
    One fun trick that I learned is that if you put the avocado pit back into your dish of guacamole until you’re ready to serve, it helps to keep it from turning brown!

  3. I love guacamole, it is probably one of my most favorite foods. My recipe is very similar to yours, just no cilantro and fresh minced jalapeno in place of the cayenne pepper. If I don’t have fresh on hand, I use hot sauce since the vinegar in it helps preserve the avocado along with the lime juice. I slowly adapted how I make it from my mom’s 30 year old recipe that called for mayo, garlic powder and dehydrated onions. Isn’t it funny how times change?

  4. I just made guacamole today, and my recipe is very similar to yours. I never have fresh cilantro on hand though so I leave that out. So good with it though, and some fresh jalapeno! I grow both of those, plus tomatoes in my garden so we eat guacamole all summer long!

  5. I also make mine like this but without the cilantro. I also love eating avocados with a little sprinkle of brown sugar, you should try it 🙂

  6. Off topic, but….
    Just wanted to tell you how HUNGRY I get every time I visit your site – which has been a lot this past month. I came here because one of my friends posted about what you did for the Kings. I’m going to keep coming back because of the food!

  7. I recently posted on guacamole. It goes great if you make your own tortilla chips…
    I’m not a person who like spicy and usually avoid spicy peppers.

  8. I made this yesterday. IT WAS AWESOME!! We put it on our burgers that we had for dinner.

  9. I read this and thought, “Hmm, I use all of this in my guacamole!” Then I realized it’s because I use the same allrecipes recipe. 😉 It is delicious!

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