When I was a kid, I pretty much grew up eating authentic guacamole from a very young age. Avocados trees were so abundant in California back then — most of our neighbors had at least one tree in their backyard. We didn’t, but that didn’t mean we had to buy our avocados.
Like growing zucchini in your garden, if you’ve got an avocado tree you’re always looking to off-load the extras on neighbors and friends. So, just as we’d leave bags of zucchini and often extra tomatoes on our neighbors’ doorsteps, we’d often find bags of avocados left on ours.
Fortunately, I adore avocados. I love them spread on toast, sprinkled on a salad, used in place of mayo in egg salad, or just eaten straight with a spoon. (It’s that love of avocados that led me to learn how to eat avocado pits, and other ways to use them.)
I’m also crazy about guacamole, but when I moved to the Midwest I was horrified to find folks adding mayonnaise to their “guacamole”. That’s not guacamole, it’s avocado dip, people!
At it’s simplest, guacamole is just avocados mashed with lime juice and seasoned with salt. Most authentic recipes (including mine) add cilantro, but if you don’t like the taste just leave it out. Just don’t add mayo!!!
One other thing: please don’t make guacamole in a food processor or blender. If you don’t have a molcajete (Amazon), just mash it in a bowl with the back of a fork. The small chunks of avocado are part of what makes guacamole a treat for the tongue!
Serves: 3 cups
- 3 large or 5 small Haas avocados (the black ones)
- 1 lime, juiced
- 1 jalapeno or Serrano pepper, seeded and minced
- 2-3 tablespoons fresh cilantro leaves, chopped
- Sea salt to taste
Optional (though not authentic):
- 2 Roma tomatoes, seeded and chopped
- ½ red onion, minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- Cut the avocados in half lengthwise and remove the pit.
- Scoop the flesh of the avocados into the bowl.
- Immediately add half the lime juice and begin mashing with a pestle or the back of a fork. Leave small chunks of avocado intact for the best texture.
- Gently stir in the jalapeno or Serrano and half the cilantro.
- Add tomatoes, onion, cumin, and chili powder. Adjust salt, lime juice and cilantro to taste. Refrigerate for at least 30 minutes before serving to let flavors blend.
If you wake up to a huge bag of avocados on your doorstep, don’t fret: guacamole freezes wonderfully! Just scoop a cup or two into a resealable plastic bag, squeeze out as much air as possible, then flatten it for easy freezer storage. To defrost quickly, place the unopened bag in a bowl of room temperature water for 10-15 minutes then mix well and serve.
Recipe first published on HousewifeHowTos.com in 2015.