I have a special treat for you on this first Friday in May. My daughter, Talia will be sharing a recipe that she and my son-in-law, Luke love to make and have made for us on various occasions. I know you will enjoy this classic Mexican dip as much as we do. Take it away Talia.
Our love language is guacamole. It is a staple in our weekly meals and has been perfected during our relationship. From our first date to our first baby, we have made guacamole together… it is perfection. With today being Cinco de Mayo, I figured what better recipe to share than guacamole. This is our own simple creation requiring only five ingredients and a few minutes of your time. Chilling* your guacamole is key to marrying all the flavors, but I have to admit… the hardest part of this process is waiting for the guacamole to chill. We hope you will find joy and maybe even love with our guacamole. Eater beware, you will eat it all.
Since Roma loves to share history, here is a bit of history on Guacamole. Guacamole is a big part of Mexican cuisine, but its popularity is world-wide. Avocados were first discovered in Mexico about 9,000 years ago and since then have been domesticated and grown all over. The English explorer William Dampier is given credit to first noting the guacamole recipe during his travels in Central America. Traditional Mexican guacamole uses only avocado and salt mashed together, but over time additions have been incorporated to include lime, cilantro, jalapenos, tomatoes, and even sour cream (ew).
Here’s a photo of the traditionally made guacamole (avocado and salt) which we enjoyed in Cabo.
We eyeball everything and I encourage you to do the same once you get the hang of it and as my mom will say, it’s all about your taste.
This is what you will need:
- ¼ of a red onion or ¼ cup FINELY diced
- 1 Roma tomato, seeded, and finely diced
- ¼ cup Cilantro, finely chopped
- 3-4 medium avocados, halved, pitted, and scooped
- ½ – 1 Lime to taste (you may need more if it is on the drier side)
- Salt and pepper to taste
- Chop your red onion, tomato, and cilantro, finely
- Place red onion, tomato, and cilantro in your bowl of choice
- Half your avocados, remove the pits, and scoop out the meat
- Place avocado meat in bowl with the other ingredients
- Using a potato masher (recommended) or fork begin mashing the avocado into the other ingredients.
- You want to make sure the consistency is chunky-smooth
- Begin to salt your guacamole and then mix
- Taste, add more salt as needed
- Once you like the flavor from the salt, take your lime and squeeze (I like to squeeze until I see it puddle in spots)
- Mix and taste, add more salt and lime if needed
- Once you have reached the flavor you like, sprinkle or crack pepper into your guacamole and mix
- Place in refrigerator to chill*
- Enjoy with fajitas (our favorite) or as a snack with blue corn chips
When chilling, place a paper towel over the guacamole and press down removing as much air as possible. This is a healthier way of preserving your guacamole than using plastic wrap and it keeps it from over browning.
Salt is your friend and food enhancer. Don’t shy away from using it.
You are welcome to add jalapeno if you like a little spice.
From my kitchen to yours, enjoy and bon appétit!