Easy Guacamole! Read on for this simple recipe.
While living in California, we discovered the Cinco de Mayo holiday. It’s a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Cinco de Mayo was first celebrated in the United States in Southern California in 1863 as a show of solidarity with Mexico against French rule. Before moving to CA, I had never heard of it…or guacamole! Can you imagine? I was so green back then! Now I am green with a belly full of guac!
Today we are living back in Pennsylvania and have been celebrating Cinco de Mayo for years, usually with burrito bowls, margaritas, and chips and guacamole. Looking back, I have tried lots of different guacamole recipes but this one has been by far my favorite. I love that very few ingredients are needed and most are adaptable.
Tips on avocados
Most avocados found in the stores are unripened and should be set on a counter or kitchen table for a day or too.
Ripe avocados will have some give, but do not feel mushy when squeezed.
If your avocados are ripe and you are not ready to use them, throw them in the refrigerator and they will keep fresh for about 5 days. The refrigerator seems to slow the ripening process.
How to make this easy guacamole recipe:
- 3 medium, ripe avocados
- 1/3 medium red onion, diced, about 1/4 cup (You can substitute shallots, sweet yellow onions, green onions)
- 2 Tbsp diced jalapeño, seeds removed (I have also used jarred jalapeño in a pinch)
- 2-3 Tbsp lime (lemon will work too)
- 1/2 tsp sea salt
- 1 tsp ground cumin
- 1/8 tsp red pepper flake (omit for less spice)
- 1/4 cup minced cilantro (can use the frozen cubes of cilantro also, or omit if you don’t like it at all)
Add the avocado, onion, jalapeño, lime, salt, cumin, and red pepper flake to a small serving bowl and mash with a fork or cutter (like scones recipe).
Add cilantro and stir. Taste and adjust the flavor as needed, adding more lime, for acidity, cumin for smokiness, red pepper flake for spice, cilantro for herbal flavor, and salt to taste.
Serve immediately with chips, or with burritos and tacos!
NOTES ON STORING THIS EASY GUACOMOLE:
- To extend freshness, squeeze a little more lime juice over the top of the guacamole (to prevent oxidation) before storing.
- Use a piece of plastic wrap and push around the guacamole so it’s touching to keep all exposure to air and prevent oxidation. If the top appears slightly brown when ready to eat again, just scrape off a thin layer and serve.
- Store leftovers well covered for up to 2 days in the refrigerator.
This is wonderful! Thanks, Jenn!
Jenn Tavoletti says
Thanks Amy! Just a simple and easy recipe that works for us every time.