So Cinco de Mayo is coming up (can you believe May starts on Friday?!). We don’t really celebrate it because 1) it’s a Mexican holiday vs. New Mexican, and 2) I’m not the biggest fan of going out and dealing with a lot of crazy (and probably drunk) people. So yeah. But, for those who want to celebrate at home or have a party to go to (on May 5th or any other time), here is an incredible recipe for fresh, flavorful, and delicious guacamole!
I have to brag—it’s my husband’s recipe. It’s so good. We have it all the time, eat it on everything, and bring it to a lot of parties. It’s also super easy to make—it has fewer than 5 ingredients (unless you count the salt and pepper).
Guacamole in 5 Steps
Making guacamole really is as easy as chopping, smooshing (technical term here), seasoning, and mixing:
1. Prep the ingredients—chop the onions and tomatoes (take the seeds and pulp out first), cut the desired number of jalapeños in half and scoop out the seeds (don’t touch your eyes!), and scoop the avocados out of their skins, reserving the pits.
2. Put everything into a bowl with salt, pepper, and garlic powder
3. Mash and mix away!
4. Optional step: squeeze and mix in the juice of a lime.
That’s it! And it only takes about 15 minutes.
This recipe is really easy to double, triple, even quadruple. Follow this formula: for every 4 avocados, use 1 tomato, ¼ of an onion, and half to a whole jalapeno (depending on how much heat you like). Add a teaspoon of garlic powder, ¼ to ½ teaspoon of salt, and a teaspoon of pepper (all to taste).
Why do we use garlic powder? It mixes in with the rest of the ingredients more easily and the taste isn’t as strong as that of raw garlic.
A tip: to keep the guacamole from turning brown too quickly, stick the reserved pits in with the guacamole. Lime juice will also help it remain greener.
Update: My Uncle also reminded me that there’s another way to get the pit out of an avocado: “…hold pitted half in palm of hand, whack it with a chopping knife so blade is buried about 1/4″ deep, then twist knife to pull out seed.” Just be careful when you’re aiming and aim away from your hands!
A Note on Choosing Avocados
Guacamole is definitely better when the avocados are as close to perfect as possible. My husband says it’s sort of the “Goldilocks Effect”—look for avocados that are not too hard, not too soft, but just right. You want to be able to squeeze it but not squish it.
It’s not exactly a science, but that is probably the best way to describe what you’re looking for.
‘Till next time!