Guacamole (or guac as we call it in my house) has to be the second most recognizable Mexican food. The first is certainly tortillas, though now that I think about it tacos are probably more popular than tortillas, at least for non-Mexicans. But I digress…this post is all about making an excellent guacamole that all your family and friends will love, and if you already have pico de gallo on hand you can make this guac recipe in just minutes.
While this isn’t as good as the guac I’ve had in the real Mexico, it is better than anything you’ll get in the store or out at a chain restaurant. With it being so easy to make, and so good for you, why not make up a batch tonight? You can even use it as a spread for sandwiches and wraps, so any leftovers (highly unlikely) will get used up fast. If you do need to save the guac overnight simply press your cling wrap into the dip so there is no air contact, this will keep the guac from becoming discolored.
It’s good that I already had this made and photographed because as soon as I posted the pico de gallo on Facebook I had requests for guacamole. I guess it does help to be prepared sometimes.
Oh, if you’re Thai you might not like this recipe. My wife often takes leftovers with her to work for her co-workers to try, and this is the only thing she’s ever taken that they not only didn’t rave about, but said unanimously that they downright didn’t like. There’s no accounting for taste 🙂
- 3 Haas avocados, seeded and peeled
- Juice of 1 lime
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- 1 cup pico de gallo recipe
- If you don't have the pico de gallo on hand and don't feel like making it (I have no idea why you wouldn't), then add the following ingredients instead:
- ½ medium red onion, diced
- 2 tomatoes, skinned, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- 1 jalapeno, seeded and chopped
- Cut avocados in half, remove seeds and scoop the flesh from the skin and into a bowl. Add lime juice and toss to coat. This will keep the avocado from turning brown quickly. Once the avocado is coated remove th excess lime juice and reserve.
- Add salt and cumin and mash the avocados lightly with a fork or potato masher. You want the avocado to remain chunky.
- Fold in the pico de gallo, or if not using then fold in the other ingredients.
- Serve immediately, or refrigerate for up to 4 hours (covered with cling wrap pressed into the guacamole).
- Eat with corn chips, slathered in tacos or tortillas, on top of salad, or on your favorite sandwich. Or simply spoon it into your greedy mouth!
That’s all there is to making a smashing good guacamole that all your family and friends will rave about…unless they’re Thai. Make it tonight and enjoy!