I have something to admit.
I am a guacamole fiend. I love the stuff. On chips, on tacos, or just off a spoon. Guacamole and I are good friends.
I actually crave it when I haven’t had it in a while. My mother asked once “How do you crave guacamole? Chocolate sure, but guacamole?” She just doesn’t understand my love of the mashed avocado.
I got this recipe in a recipe exchange email from a girl I went to high school with. Before she sent me this recipe I had never tried guacamole in my life, and the first time I made it I was still a little unsure. I pressed on because of how healthy avocados are. She and I have lost touch over the years, but I will forever be thankful that she introduced me to guacamole.
You Will Need:
3 ripe avocados halved, seeded, and peeled
1 lime juiced or 2-3 tablespoons of lime juice
1/2 teaspoon of salt
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 medium onion, diced
2 medium tomatoes, diced
1-2 cloves of garlic, minced
In a large bowl place the scooped avocado pulp, lime juice, salt, cumin, cayenne, onion, tomato and garlic.
Using an immersion blender or potato masher, blend it all together until you have something that resembles baby food. (A second option is to mash the avocados then add the tomatoes, onion and garlic for a more chunky guacamole.)
Let sit out on the counter for 1 hour, or put it in the fridge for several hours. The flavor gets better the longer it sits.
And that’s all there is to it! Feel free to adjust the spices to your preference. I tend to add a bit more lime juice and cumin than the recipe calls for because I like it limey…and cuminy.
Serve with organic blue corn chips and you have yourself a fantastic snack or side for taco night.
P.S. Speaking of tacos, have you tried shrimp tacos? You should.