It is about that time of year that I consume a good amount of guac. Salty chips, guac and cold beer…you just can’t beat it. This recipe is really simple, quick, easy and pretty good.
Before I continue: MAKE YOUR OWN GUACAMOLE!!! The stuff is supermarkets is scientific junk. They rarely contain avocados. Think I am kidding? Check out this list from debris.com.
4 ripe avocados
1 lime, juiced
1 garlic clove
1/2 red onion
Cilantro leaves…about a cup. I never measure.
1/2 teaspoon of cumin
1/2 jalapeno, no ribs or seeds. Want it hotter? Use a Serrano. You can add heat later, so default to low heat.
Quick drizzle of olive oil.
Salt and pepper to taste.
Add it all in the food processor, press the button. If you want to be a little more authentic, go with a Mocajete.
Garnish with a little red onion and cilantro. I like a little crunch form the red onion.
-wibia
Agreed! Never get the pre-made stuff from the supermarket. Guacamole is pretty simple and worth the 5min prep time. Your recipe looks good wibia. I probably eat 3 or 4 avocadoes a week so I toy around with a bunch of different concoctions. Morton’s Hot Salt is a good sub for simple salt if you want a little more heat.
To add a little sweet to your spice try using a meyer lemon instead of a lime.
I never eat Guacamole. It makes me think of a Reckless Kelly song. But I appreciate your homemade approach.
@ Ryan: Good idea with the hot salt. 3-4 a week, really?! I buy a bag of 5 once in a while from Costo and I can never make it through them.
@Bonnie: Nice touch with the lemon. Part of me questions if it is legit guac if a lemon is used, but why not, right? Too much lime and it could get very tart, I have been there before.
@ WIBIA … Yeah man. It’s closing in on addiction.
I like guacamole, but avacodoes are so expensive around here in asheville nc ( about 2 bucks each, unless they are on sale 2 for 3 bucks, or even a dollar each, in which case the are either at the dead ripe to rotten stage, or the size of a tangerine, or both). When I get some good ones at a reasonable price, (rarely), I cant bring myself to add any thing to them. I just cut them in half, add a splash of cider or balsmic vinegar to the pit hole, sprinkle on a little texas pete hot sauce, and eat that puppy with a spoon and a beer. do you use the dark ( hass) or shiny big green kind? Tom in western NC.