Happy Cinco de Mayo!
To celebrate I thought I would finally write about my basic guacamole, which is one of my favorite foods to eat and to make. The buttery rich avocados, juicy tomatoes, sassy jalapeño, robust cumin, garlic-y garlic, fresh cilantro, and zippy lime juice combine to make the ultimate guacamole. The simple ingredients add a lot of character to the guacamole without hiding the flavor of the luxurious avocado. It is the perfect way to celebrate Cinco de Mayo!
Guacamole is one of those recipes that I can make in my sleep. I have never measured it out, until now. I simply mash all of the ingredients together. Taste test. Add a little more lime juice. Taste test. Add a little more cumin and salt. Taste test. Chop more cilantro. Taste test….you get the idea. So, I thought I would take the time to write down my exact measurements. Of course, the exact amounts may vary a little depending on the sizes of your avocados, limes, jalapeños and such, but this will give you a guide.
A good guacamole requires top of the line ingredients. Let’s break it down…
Start with the star of the show, the avocado! Mmm, a rich, creamy, beautiful green Haas avocado simply cannot be beat. Make sure you are using ripe avocados. They should have a slight give when you gently push on them with your thumb, but they shouldn’t be mushy.
Moving on to the lime juice. Please, please used fresh squeezed lime juice, friends. It is only a tiny bit extra effort than bottled lime juice and it makes a world of a difference in flavor. Once you have cut the avocados, immediately add the lime juice. The acid in the juice helps to slow down the oxidation process. In other words, it keeps the avocado nice and pretty green instead of turning gross brown.
Next is the cumin. Why cumin, you ask. It may sound a bit strange but a little bit of cumin really adds depth and brings a hint of smokiness to the party. Fresh garlic cloves, just enough to add a hint of garlic without being overpowering, are important.
The Jalapeño, he brings the spice, the sass to the mix. You could just use red pepper flakes, but I love the fruitiness the jalapeño has to offer. You can remove some or all of the ribs and seeds to adjust the spice to your liking. I usually leave all of the seeds in; I like it hot!
The bright red grape tomatoes add a hint of sweetness, juiciness, color, and texture to the creamy guacamole. The fresh cilantro is like the cherry on top for me. The more cilantro the better, in my opinion. If you haven’t tried cilantro in your guacamole, give it a shot. It adds a freshness that is not to be ignored.
There you have it, my basic guacamole recipe. As you can tell I am infatuated with a good bowl of guacamole. One batch doesn’t last an entire day in our household. What’s not to love? It’s healthy, flavorful, easy, gorgeous, and festive!
So grab your party hat and some avocados and whip up a batch of basic guacamole and start celebrating Cinco de Mayo!
- 2 ripe Hass avocados
- Juice of 1 to 1 ½ limes
- 2 large garlic cloves, minced
- 1 medium Jalapeno, chopped
- ½ cup cilantro leaves and stems, roughly chopped
- ½ cup grape tomatoes, quartered
- 1 ½ teaspoons cumin
- 2 teaspoons salt, or to taste
- Tortilla chips, for serving
- Cut the avocados lengthwise and remove and discard the pits. Scoop the flesh out of the skins (discard them) and place the flesh in a medium-sized mixing bowl. Add the lime juice. Mash the avocados with a fork or potato masher.
- Add the garlic, jalapeño, cilantro, cumin, and salt. Mix well, taste test and adjust seasonings and lime juice as needed. Gently mix in the tomatoes.
- Transfer to a serving bowl and serve with tortilla chips. Enjoy!
- Keep guacamole in the refrigerator for up to two days. Cover with plastic wrap so that it is just touching the surface of the guacamole to help keep it from oxidizing.