Growing up in California guacamole was a staple. My mom would make a batch by hand every weekend and Dad and I would eat it all between lunch a dinner. It is a staple in my life, and don’t kid yourself, people can tell the difference between store bought guac and homemade (even if you’re like me and put store bought products in fancy serving dishes and claim to have made them yourself – shhh it’s our secret). But never fear, this recipe will save you the embarrassment of serving runny premade guac at your next family get together.
You can serve guacamole with tortilla chips, or use it to adorn tacos, burritos, or sandwiches. The recipe featured here comes from Jaclyn at Cooking Classy, and don’t worry if you hate tomatoes as much as I do – just leave them out.
- 4 ripe Hass Avocados, seeded, diced and scooped from peel (about 26 oz before peeled and cored)
- 1 1/2 Tbsp fresh lime juice
- 1/4 cup + 2 Tbsp finely chopped red onion
- 1 large Roma tomato, seeds and pulp removed then diced
- 1 clove garlic, minced
- 2 Tbsp chopped cilantro
- 1 – 3 pinches cayenne pepper, optional
- Salt and freshly ground black pepper, to taste
- Partially mash avocados with a fork on a cutting board or in a large bowl.
- Pour lime juice over top and continue to mash to reach desired consistency.
- Transfer to a mixing bowl.
- Run chopped red onions under cold water (to remove harsh bite from onion), drain well and add onions to avocado mixture.
- Add diced tomato, garlic, cilantro, cayenne pepper and stir to combine.
- Season with salt and pepper to taste.
Don’t be afraid to add corn, or even a bit of cheese if you really want to impress your guests!