Ah, my favorite summertime staple. (Obviously delicious year round, though!) Cinco de Mayo anyone??
It is one of my most raved about things I make – and it’s such a quick and healthy appetizer, suitable for any party. I assure you, it will be fawned over!
Truly, it is so simple to make. However, you need to pay attention to what I think is most important: the ripeness of the avocado. I have used avocados that are not quite ripe enough, noted, when they are tough to mash with a fork. This absolutely changes the taste of the final outcome. Make sure to use avocados that are nice and soft! Also, if you’re ripening avocados in the fridge for a few days versus the counter (which is fine, I have just noticed they ripen slower in the fridge), allow them to reach room temperature before preparation. Guacamole just tastes better if it’s served at room temp, so if you do prepare it ahead of time, try to let it sit out at least a half hour before indulging. I swear these little things matter!
4 ripe (soft to the touch when gently squeezed) avocados
1 jalapeno, finely diced (some seeds are fine if you like the heat – I do!)
1 small yellow onion, diced (red onion is fine also, I just always have a bag of yellow onions on hand)
1t lime juice
1t lemon juice
2T (heaping) of minced garlic
3 dashes cayenne pepper
1/2t onion powder
1/2T lime salt*
*I attest this is the secret. I discovered this while living in Humboldt Park, a primarily Puerto Rican neighborhood in Chicago (let me tell you, my Spanish had never been better!). Unfortunately I have been unable to find it in a few brief searches in local stores, but Amazon does carry it (of course they do…).
Spoon out avocado meat from their skin, remove pits. Mash them to desired consistency – a fork always works best for me, and keeps it a little chunky. Add diced onion and jalapeno. Add two healthy tablespoons of minced garlic, teaspoon each of lemon juice and lime juice. Mix well. Add a half teaspoon of onion powder, three dashes of cayenne pepper for a warming heat, and finally the lime salt and salt.
That’s it! There really isn’t a wrong way to prepare this. A little tip: if you want this for a party, but don’t want to be dicing and mashing in crunch time, but also don’t want to prep too early because then you’re in a panic about the guacamole turning brown from sitting too long (oy!), do this: prep all ingredients, add everything to your serving dish except the avocados. Right before serving is when I will spoon out the avocados and mash them right on top of the rest of the ingredients. Boom! You’re welcome.
Now go make this for all your friends and loved ones, they will want the recipe! I have been crafting this recipe for years and while it is continually under slight revisions, this is the most up to date! I know guacamole typically has cilantro in it, but I’m just not a fan. Feel free to add, but I have never had someone comment about its absence.
I always welcome comments and questions! Enjoy!