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.