Yesterday I shared my secret to keeping guacamole green, and then I realized I didn’t even have my guacamole recipe posted! Guac is easy to make, and there are lots of variations out there. Here is how I make mine.
Tip: the best places I’ve found for buying avocados are:
- Trader Joe’s — typically a 4 pack is ~$3.50
- H-Mart (or other asian market) — they often have them for $1/ea or sometimes less
- Costco — I recently bought a 6 pack for $6
Simply Perfect Guacamole
- 2 medium Hass avocados
- 1/4 cup red onion, chopped
- 1 medium jalapeno, seeded and chopped
For more heat and flavor, try a habanero instead
- 1/3 cup fresh cilantro, chopped
- 1/2 cup grape tomatoes, cut up
- juice from half of a lime — or 1/8th tsp ascorbic acid
- 1/2 tsp sea salt (more or less to taste)
Start with the avocados. Slice them lengthwise and remove the pit. Scoop them out with a spoon and lightly mash with a fork (a potato masher also works great).
Add the remaining ingredients — feel free to add more or less according to your taste. Stir gently to combine.
If not serving right away, cover with plastic wrap — pressing it down into the guacamole to keep the air away.
If you eat Paleo, like me — serve with cut up veggies — bell peppers, celery, cucumbers and carrots all go great with guac. If you are like the majority of America, serve with tortilla chips.
Yield: this amount will feed my family of 5 (2 hungry adults, and 3 young kids with varying appetites). If bringing to a larger gathering, I suggest doubling it.