Guacamole Recipe

Everybody knows guac costs extra, but it doesn’t have to if you make it at home. This simple recipe only requires a handful of ingredients, and it’s quick to prepare.

I usually use one avocado per serving so if you’re feeding four, grab a quad of them. (Hint: leave them in a room temperature setting so they’ll ripen more quickly.) You’ll also need lemons, tomatoes, onions, jalapenos, and cilantro while you’re in the produce aisle.

Traditionally, people use limes, but I prefer lemons because they’re juicier.

Gently roll the avocados on a hard surface like your counter or cutting board to loosen the inside from the rind. Slice them, remove the pits, and scoop the green meat into a mixing bowl. I usually cut the lemons next because the citrus will keep your avocados from browning while you chop up the rest of your vegetables. Use a squeezer or cheesecloth if possible to keep the seeds out.

I use the back of a fork to smash them before adding the other veggies because I don’t want to inadvertently crush them as well.

Once your avocados are whipped (you want them to be slightly chunky), add your spices and stir. Then add the diced tomatoes, onions, jalapenos, and cilantro if desired. Use fresh store-made pico de gallo if you’re in a time crunch.

INGREDIENTS:

• 4-5 small avocados

• 2 lemons

• 1 small white or red onion

• 1 jalapeno

• 10 diced cherry tomatoes

• 1/3 cup of fresh cilantro (if desired)

• 2 tbsp of garlic powder

• 1 tbsp of cumin

• salt and pepper to taste

• chopped green onions on top (if desired)

Mix it all together really well and serve or refrigerate. It will only keep for a few hours so enjoy it sooner rather than later.

I served mine with turkey taco lettuce wraps and black beans. Use blue corn tortilla chips for added color or celery, carrots, and sliced cucumbers make healthy dipping options. Olé to guacamole!