Guacamole is one of my all-time favorite things to make. It’s simple, fresh and nutritious. Over time, I’ve perfected my recipe, that’s why I feel confident in calling it Perfect Guacamole.
I think it goes best with tortilla chips, but it also makes a great sandwich spread or topping for most dishes. The only way to eat guacamole is fresh, I don’t know how people do the bagged stuff. Be sure and save the pits and put them in the bowl with the guacamole — it helps the avocados maintain their color.
- 4 ripe Hass avocados; peeled, halved and cored (save the pits)
- 1/2 red onion, diced
- Juice of 1 lime
- 1 jalapeño; cored, seeded and diced
- 1/2 cup finely chopped cilantro
- 2 TBSP olive oil
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 TBSP sea salt
- 1 TBSP cracked black pepper
- In a large bowl, season the avocados with salt, pepper, chili powder, cumin, lime juice and olive oil.
- Using a potato masher or large fork, mash the avocado and seasonings.
- Add in onion, jalapeño and cilantro then stir to mix well.
- Serve or store. If storing, place the pits in the guacamole (to preserve color) and cover with plastic wrap.
This is virtually a fail-proof recipe — no cooking, not much measuring and not much hassle. So if you mess it up, I feel kind of sorry for you.
Beware: the bowl probably won’t last long so you may want to make more. Just multiply the ingredients appropriately. This recipe should be about right for four people.
February 29, 2012 at 5:22 pm
Thanks for stopping by my blog.
I like your style of writing!
Thanks for the idea to use the pit to keep the green color, I did not know that.