My friends have been passing this guacamole recipe for a while and as best they can remember, the basics of the recipe originated at least five years ago on The Food Network. I’ve been making it for a few years now, and I’ve tweaked the ingredient amounts to satisfy my husband’s tastes. He’ll eat an entire batch of this in two days.
This year, Cinco de Mayo falls on a Saturday, and I’m sure there will be lots of Mexican-inspired meals prepared over the weekend. You’ll want to add this easy guacamole if you don’t already have a recipe of your own.
Avocados don’t grow in my region, so I’m not able to get local ones. When I can get organic avocados, I’ll use those. Make sure when you buy the avocados that they are soft to the touch (but not too mushy) or you’ll have to wait a few days for them to ripen before you can make the guacamole. It’s best when made with tomatoes right out of the garden in the summer, but plum tomatoes will do when there are no fresh, local ones available.
If you’re having a large crowd, double this recipe. It goes quickly.
- 3 avocados, flesh scooped out, skin and pit discarded
- 1/3 cup diced red onion
- 2 plum tomatoes, diced
- 2 cloves crushed garlic
- Juice from one lime (or more to suit your taste)
- 1/3 cup chopped fresh cilantro
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Kosher salt (might need more to suit your taste, but it’s always best to start with less salt and add a little at a time)
Mash the avocados with a potato masher to your desired consistency. Some people like their guacamole chunky. Some like it smooth.
Add the red onion, tomatoes, garlic, lime juice, cilantro, cayenne and salt.
Taste and add more salt or lime juice if necessary.
Make sure you check out my recipe for taco seasoning if you’re making tacos for Cinco de Mayo. I originally used these seasonings with ground beef, but we have dramatically cut down on our consumption of beef. I now use them with ground turkey, and my kids say they don’t notice any difference.