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This simple guacamole recipe is for every guacamole purists out there. Super easy, basic guacamole that every party should have!
Couple days ago, I had 9 avocados ripening on the counter. NINE! I got them at the local co-op.
Besides having it with an egg and toast for breakfast (egg+avocado=food heaven!), or turning them into a chocolate mousse, or just eating it plain by spoonful, I also like to make my favorite guacamole.
When it comes to guacamole, I like to keep it simple. Call me a purist, or a snob; I just like my guacamole with just a few essential ingredients. By a few, I really mean 10! But those are mostly seasonings, like salt and pepper. Tomato is totally optional. I had a few tomatoes on hand, so I threw them in too. Oh, cilantro is a must though. I can’t imagine guacamole without cilantro. For those who loathe cilantro, just get over it and toss them in. Just kidding, but seriously though, at least add some ground coriander. No? Alright, leave them out then.
Here is my trick to prepare guacamole for a party. I prep and mix all the ingredients except avocado and lime juice in advance. And as the guests arrive, I cut and add the avocados with lime juice right before serving. This way you don’t have to worry about oxidation, discoloration, etc. They don’t last long any way. If you’re making a huge batch, then save the avocado pits and put couple of them in prepared guacamole. The best way to prevent the discoloration is to cover it with a plastic wrap so that it touches the surface of the guacamole. No air touches the guacamole, less oxidation occurs.
As you see, I like to use my pastry cutter, because it works beautifully and my potato masher is ginormous.
How do you like your guacamole, smooth or chunky? I prefer a lil chunky. Either way, enjoy!
- 1 medium tomato
- ½ jalapeno
- 1 clove garlic minced
- 2 tablespoons finely chopped yellow onion
- 3 tablespoons chopped cilantro
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- 3 Haas avocado
- Juice of 1 lime about 2 tablespoons lime juice
- Cut the tomato in half and remove the seeds and soft flesh. Then cut it into small cubes. If desired, remove the seeds from the half of the jalapeno and mince it.
- In a medium bowl, mix together tomato, jalapeno, garlic, onion, cilantro, salt, black and cayenne peppers and cumin.
- Halve the avocado, remove the pit and cut into cubes in the skin. Then scoop out the avocado and add it with lime juice to the tomato mixture. Using a pastry cutter (or an avocado masher), mix the mixture until everything is well combined. Make sure to leave a few of avocado chunks, if you like it chunky.