If you’re having friends over for a study session or just to hang, guacamole and chips is something you could serve that’s sure to impress. When I’ve mentioned guacamole recipes in the past, some people I know have wrinkled their noses, swearing that this must be really difficult to make and that you need all these weird ingredients and special flavor packets…nope! Guacamole is all about a few simple, fresh ingredients. And it’s really easy to prepare.
Guacamole veteran tip: I’ve been making this for years, so I don’t measure anything anymore. Have you had really good guacamole from a Mexican restaurant? Think of that and of the flavors. I’ll give you starting measurements for everything, but the key is to add everything to your taste, and what you think your family and friends will like. I used four small-medium avocados for this demo recipe. You can adjust everything if you want to make a bigger batch or if your avocados are different sizes.
- 4 ripe avocados (or approx. 2 C of avocado meat)
- The juice from ½ a lemon, or 1 whole lime (I prefer lemon)
- 1 small bunch of cilantro, leaves removed and chopped (1-2 TBS when chopped)
- 2 TBS finely chopped onion
- ½ tsp garlic powder
- ½ tsp salt
Cut open and dig out the avocado meat and dump into a bowl. Squeeze lemon or lime juice over the avocado (watch out for seeds.) Add the chopped cilantro, onion, and the spices. Using a fork, mash everything together until your guacamole is blended. Some people like theirs chunkier, others, more smooth. Use tortilla chips to taste your guacamole and add more seasoning if necessary.
Some notes on these ingredients. Not everyone knows how to properly cut an avocado, so watch the short video clip for the easiest way.
Cilantro: To deal with the cilantro, wash the leaves and stems, then drain and pat dry with a paper towel. The large, thick main stems should not be used. The thin stems connecting the leaves are fine to eat and have a lot of flavor. I usually pick off the leaves and smaller stems with my fingers, discard the big stems, then chop away.
Onion: If you’re not a fan of raw onion, you may substitute ½ tsp onion powder, instead.
Other mix-ins: Try adding ¼ tsp of ground cumin for a tangy kick. You can also add chopped tomato, or top your guacamole with a bit of crumbled Cotija cheese.
Storage: You can prepare your guacamole ahead of time and refrigerate. Cut avocados will turn brown over time, but there’s a nifty trick to stop this. Take a sheet of plastic wrap and press it all the way down over the guacamole, trying to leave no space for oxygen to get in. Then, cover the entire bowl with a second sheet of plastic wrap.