I absolutely love a good, fresh guacamole. When you think about it, guacamole is so simple – and is actually quite healthy if you make it fresh. In honor of National Guacamole Day, November 14, 2013, I wanted to share my go-to guacamole recipe, which is one of my favorite dips or toppings for many different occasions. This recipe is a cross between a SimplyRecipes.com recipe and a recipe my sister-in-law shared with me.
Yields 4 servings. Serve with tortilla chips or with any Mexican-style meal.
- 3 ripe avocados – peeled, pitted and mashed
- 1/2 cup diced red onion
- 2 roma (plum) tomatoes, diced
- 1-2 serrano chiles, stems and seeds removed, minced (optional)
- 2 tablespoons cilantro leaves, finely chopped
- 1 lime, juiced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- Dash of black pepper
- Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
- Mash the avocado so that it’s still a little chunky.
- Add in the chopped onion, cilantro, lime juice, garlic, salt and pepper; stir together.
- If desired, add in half of one chili pepper to start (you can add in more if you’d like it hotter).
- Cover and refrigerate, ideally overnight, but at least 1 hour will do.
- Chop the tomatoes and add to the guacamole when ready to serve (chilling tomatoes hurts their flavor).
- Enjoy with tortilla chips or your meal of choice!