Guacamole is entirely based on preference. Some like cilantro, some definitely don’t. Some like it hot, some… not so much. Some like it chunky, some like it smooth. Take these recipe guidelines and make it your own!
- 3-4 ripe avocados (easily dents with squeeze before peeling)
- 1-2 limes (we like ours really lime-y)
- 1 teaspoon salt (pink himalayan preferred)
- 1 teaspoon onion Powder (I can’t eat onions)
- 1 teaspoon (heaping) minced garlic (I use the fresh in a tube in produce section)
- Several good shakes of cayenne pepper (we like it zing-y)
- 3 tablespoons fresh cilantro chopped (optional-fresh is best)
- Chopped fresh tomatoes (optional-I don’t like them-John does)
- Peel and mash avocados in bowl with salt and lime juice.
- Add remaining ingredients and refrigerate for an hour.
- No time? Eat it right then.
Food lore says the avocado pit keeps the guacamole from turning brown. The jury is still out on this, but I add one in the middle for good measure. Plus, when you put in serving bowl, that pit just looks great plopped in it. We prefer no or lightly salted tortilla chips. Let the guac speak for its self.
Photo Credits: Ruby and Peach @rubyandpeachphoto