For many years, I pretended I didn’t know how to make guacamole. My husband, swearing he had one half of a top secret recipe, insisted guacamole was man’s work. Of course, since he only had half the recipe (the avocado half, from what I can tell), this meant, well, no homemade guacamole.
Needless to say, this wasn’t workable on any level, so I just, you know, started making my own guacamole. It’s really quite simple — the ingredients are very flexible. And, since I live in Southern California, getting my hands on fresh avocados is so easy. One note: the texture of guacamole can range from creamy smooth to chunky — it’s all about your preferences.
One note: Many grocery stores carry vacuum-packed avocados in the deli/fresh foods section, and I am here to tell you they taste terrific.
Guacamole with Tortilla Chips
By April 20, 2013Published:
- Yield: Approximately 1 cup
- Prep: 10 mins
Served as an appetizer or a condiment, guacamole is addictive. And so easy to make!
- 2 each avocados (see Notes)
- 2 each limes just the juice (see Notes)
- 1 teaspoon salt
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1 each tomato diced, optional
- cumin to taste
- 1 each jalapeno finely chopped, optional
- Pit the avocados and scoop the flesh in a medium bowl. Add the lime juice, the salt, the onion, the garlic, the tomato if using (be sparing if you do), cumin, and the jalapeno.
- Mix gently. Taste. Adjust seasonings. Mix again. When the texture and flavor are where you want them, serve.
- If you’re not serving the guacamole right away, store it in the refrigerator with one of the pits nestled in the guacamole. I have no idea why, but storing with the pit prevents the mixture from browning.
- Break out the gluten-free tortilla chips and enjoy.