Happy Cinco de Mayo! Or as it’s known in my house “Rachel has one more excuse to eat a ridiculous amount of guacamole today”. Woot woot! I was a late adopter to the guacamole craze, but now I cannot get enough of it. There are as many ways to make guacamole as there are people in this world, but I happened to marry a guy who makes it just the way I like it. This guacamole recipe is simple and classic, with just a hint of spice and I cannot get enough of it.
To me the secret to a good guacamole recipe is the texture. I like a chunkier guacamole with solid pieces of avocado mixed in throughout. But once you figure out what you like, this recipe almost could not be simpler. But you can make it simpler by just mixing in a 1/2 cup of my pico de gallo recipe instead of the tomatoes, onion and jalapeño separately. Two Cinco de Mayo fiesta foods with one stone.
You could easily up the spice factor with an extra jalapeño or a little cayenne, but I like that this guacamole recipe is fairly mild. It’s the perfect cool addition to a spicy taco or fajita. Bring this, plus my Cinco de Mayo fiesta in a box, to a party and you will be the most popular person there!
- 2 ripe avocados
- 2 Roma tomatoes
- 1 jalapeño
- 1/2 a small white onion
- 2 cloves of garlic
- Juice of 1/2 a lime
- salt and pepper to taste
- Finely dice the tomatoes, jalapeño and white onion. Mince the garlic. Set ingredients aside.
- Cut avocados in half around the center pit. Twist the halves to separate and then remove the pit.
- Score the avocado halves in both directions and then turn them out into a large mixing bowl.
- Using the backs of two spoons, crush the avocados until the desire texture is reached.
- Mix in the tomatoes, jalapeño, onion and garlic. Add in the lime juice and mix to combine.
- Add salt and pepper to taste.