Easy and delicious guacamole that will make your mouth water.
Imagine it. Palm trees, white sand beaches, clear blue swimming pools, the hot Mexican sun, a shot of tequila–and fresh guacamole.
About twelve years ago, Mr. Alexander and I went to the Mayan Riveria for a ten day vacation, during which we had the privilege of watching one of our favorite couples get married.
While we were there, we also fell in love with good, fresh guacamole and pico de gallo.
Of course, we had eaten both hundreds of times at Super Bowl parties and local restaurants, but we had never made either ourselves. So we went on a mission create a simple, easy guacamole recipe that was more than just avocados and lime juice, but not complicated with a lot of spices.
The result is this recipe, with fresh, basic ingredients that burst with flavor.
Don’t be frightened by the jalapenos! You can leave them out altogether, or use fewer. The jalapenos at our local grocery store tend not to be very spicy, so we will often use 2-3 serrano peppers instead.
Also, note that you can use jarred, pre-minced garlic, which you should be able to find in the produce section. We keep both jarred and fresh on hand, as the jarred garlic is great for fast, weeknight cooking. Or, for when you are trying to quickly make guacamole before a gathering with friends!
In addition to the above, you will also need two onions. As happens in real life, we forgot to get them out when we gathered the ingredients.
If you read the About page, you’ll know that it is as important to me to keep this blog about real life and food fails as it is to provide delicious recipes.
Life is messy. So is cooking.
Make sure those avocados are ripe!
As you no doubt know, good guac begins with ripe avocados. I had no idea for about 5 years that ripe avocados were purple-ish in color and soft. Usually when I bought them in the store, they were green. I assumed that was how they were supposed to be. So I kept trying to make guac with green avocados and could never figure out why they wouldn’t mash.
Now I know.
Another tip: the best way I have found to remove an avocado pit is to take a big chef knife, usually the largest in your butcher block, and wack it into the pit so it goes in deep. Wiggle it little, and the pit should come right out. It’s a little frightening at first, because typically you will be holding half of the avocado in your hand. I had visions of missing fingers the first time I tried it (and still occasionally do!). Just make sure you are not distracted, aim well, and all your digits should be fine.
If you’re still not comfortable, you can certainly set the avocado half on the cutting board. It’s a little harder to aim, but it works.
Slice those avocados up, scoop them out, sprinkle with salt and fresh ground pepper, and add the lime juice. Then mash away! We usually use a potato masher, but you can use a fork too.
Eat your veggies
Next, add your chopped tomatoes, onions, garlic, and jalapenos. Mix it all up!
I know it doesn’t seem like it’s all going to fit, but it does. We’ve done this many a time. We received a Pyrex set at our wedding shower (20 years ago!), and this bowl is the perfect size for this guacamole recipe. It’s 2 quarts, and while you can’t get it any longer, here is a similar one. I have that bowl as well (it’s even older!), which I also use to make a batch of this AMAZING Peasant Bread.
OK, back to our guac. Next up, add in the chopped cilantro. It’s a bit more delicater (not a word, I just made that up) than the other veggies, so we add that last. Don’t want to bruise it with 3 or 4 mixes.
See, I told you it would fit!
At this point, give it a little taste test and adjust for salt, pepper, and lime juice. We like a fair amount of lime and salt, but this part is very much up to your taste buds.
And, voila! Guacamole!
I suppose you could eat it with a spork, but I would suggest tortilla chips. Or, as garnish on a burger. Or on a taco.
As you can see, this is a fairly large batch of guacamole. We tend to eat it for snacks or even as a side dish throughout the week. The lime juice helps to keep the guac from turning brown due to air exposure, but another way to keep it from getting brown is to tightly press cling wrap over it before putting on a lid.
Scoop a shallow trench around the outer edge of the bowl, press the cling wrap in the trench and smooth the wrap so it is as tight over the guac as possible.
How does your garden grow?
We are avid gardeners. Or, I should say, Mr. Alexander is. He plans the gardens, plants, grows our veggies, weeds, etc.
I watch and cook, due to my black thumb.
I am the master of perennial gardens, however, because you plant once and it usually survives the hot summer with moderate watering and the cold winters.
Vegetables and annual flowers are another story. Everything I plant dies by July. Every time.
But I do help Mr. Alexander compost. Everything in this guacamole, including the avocado skins if you cut them into smaller pieces, can be composted.
This is another reason to eat your greens. Vegetables are even pretty in a compost bucket.
Save the Earth, grow some fresh veg if you can, and compost.
There is nothing so lovely as eating dinner straight from your own backyard.
- 4 avocados ripe
- 3 tomatoes medium, chopped
- 2 onions medium, chopped
- 4 jalapenos seeds removed, chopped
- 1 bunch cilantro chopped
- 2 tbsp garlic diced
- 1 tbsp lime juice
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- Remove the avocado pits, scoop out the avocado. Add lime juice, salt and pepper. Mash with a potato masher or fork.
- Add chopped garlic, onion, tomato and jalapenos. Mix.
- Stir in chopped cilantro. Taste and adjust salt, lime juice, and pepper as needed.