Good for the heart, mind, and stomach
Simple and delicious guacamole.
This recipe is near and dear to my heart for a few reasons. Growing up my mother loved guacamole, particularly Chipotle’s guacamole (a choose your own tex-mex burrito or burrito bowl food restaurant in the US for any readers unfamiliar with the restaurant). If we got pick up to take home, she’d often be too eager to wait until we got home and would sneak a bit on the way haha. For the longest time I couldn’t get past the bright green color, raw onions and garlic, and made the egregious assumption it would be gross, until one day I gave it a try… I couldn’t believe how delicious it was, fresh, citrusy, a little spicy, and unlike anything I’d had before. Guacamole quickly became my favorite food and as I started my cooking journey, this is the first recipe I ever created. It seems only fitting for this to be my first post on my food blogging journey.
In addition to my love for this dip/spread/arguably food group, guacamole was a bonding food for my mom and I who passed away earlier this year. We would often make it together and when visiting Ohio for the first time after I moved to New Zealand she was sure we would have enough ingredients to make it every day while I visited. We would take turns making it for the family, but her version always had a dash of cumin which you’ll noticed I put as an option ingredient. This simple dish brings about beautiful memories with her that I will cherish forever.
This recipe is really flexible if you’d like to add other ingredients, but sometimes less is more and I think this is a prime example of one of those times 🙂
Guacamole
Author: Natalie Smith
Ingredients
- 2 Avocados
- 1 Garlic clove minced
- ½ Jalapeño seeded and minced ** Depending on how potent your pepper is, you may need to add a bit more or less than this
- 2 Tbsp Red onion finely diced ** Depending on how potent your red onion is, you may need to add a bit more or less than this
- 2 Tbsp Cilantro (or fresh coriander) finely chopped
- 1.5 Tbsp Lime juice * I recommend a good bottled version (Real Squeezed Lime Juice is my favorite in NZ, Concord Foods Reconstituted Lime Juice is my favorite in the US)
- ½ tsp salt * This will depend on the saltiness of your chips, I recommend starting light and adding until you're happy
- ¼ tsp Ground cumin optional favorite of my mom's
Instructions
- Cut the avocados in half and remove their stone/seed/pit (whatever you heart's desire for the name of the thing in the middle).
- Scoop out the flesh and mash it with a fork in bowl. The degree of mashed-ness is completely up to you, but I like mine mostly smooth others like quite a few chunks.
- Add the red onion, garlic, jalapeño, cilantro, salt, cumin if including, and half the lime juice.
- Mix together and taste, adding more salt and lime juice until it's to your liking.
- Enjoy with tortilla chips or as a component to your favorite dishes!
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