If you know me, you know that it wasn’t long ago that I couldn’t stand avocados. The texture, the taste. It was all bad.
But my whole world has been changed! Now, if I have the opportunity to put avocado on anything I’m eating, I TAKE IT!
So when my hubby suggested we make guacamole to take to our family’s house for the holidays, I was all for it.
We combined a few basic guacamole ingredients with “secret” ingredients and techniques James learned from his Abuelita. The end result = AMAZING!
We’ve made this several times in just a couple weeks. It’s great with chips or even in burritos!
Try it out for yourself and share the outcome in the comments!
Prep time: 25 minutes
Yields: 1 1/2 cups of guacamole
- 1/3 cup red onion
- 1/4 cup cilantro
- 1/2 cup cherry tomatoes
- 2 medium/large ripe avocados
- Juice from 3/4 a lime (about 1 1/2 tablespoons)
- 1 teaspoon olive oil
- 1/4 teaspoon salt + more to taste
- 1/8 teaspoon ground pepper (feel free to add more if you like it spicy!)
- Chop onion into small pieces. Then add cilantro and chop together until the onion is very fine.
- Slice cherry tomatoes in half, then scoop out the insides. Slice each half two more times so you have a total of eight pieces. Repeat until you have 1/2 cup of tomatoes. Note: Removing the insides keeps the guac from getting too runny.
- Combine the avocados, cilantro/onion mixture, lime juice, olive oil, salt and pepper in a medium-sized bowl and gently mash together. Note: You can make the guac as chunky or smooth as you like.
- Once you are close to the desired texture, mix in the tomatoes.
- Taste and adjust where needed. If it’s too bitter from the onion, try adding a bit more lime juice or a dash more salt.
- Refrigerate until ready to serve.
Do not leave the guacamole out of the fridge for more than 2 hours.
When refrigerated in an air-tight container, it will keep 1-2 days.