February 18, 2018
Condiments, Fruit, Avocado,
Appetizers, Mexican, Cooking For A Crowd, Make-Ahead, Cinco de Mayo, Entertaining, Picnic, St. Patrick's day, Hand Mix/Whisk, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"I clipped this recipe from the St. Louis Post Dispatch newspaper years ago, and then it got lost in my recipe box. Now that I have it online, I'm committed to making it soon! I don't like hot and spicy, so I'll leave out the jalapeno pepper. I also think you could add chopped tomatoes if you want to, but authentic Mexican guac only adds tomatoes to stretch it out for more people or avoid having to make separate pico de gallo. Also, be sure to use pebbly skinned small Haas avocados, not larger smooth skinned avocados. And don't sub lemon juice for lime juice. It won't be as good!"
Halve 1 avocado, remove pit and scoop out flesh into medium bowl, cutting away any dark spots. With tines of fork, mash flesh lightly as you combine it with onion, garlic, jalepeno, cilantro, 1/3 teaspoon salt and cumin.
Halve, pit and cube remaining 2 avocados. Discard any dark spots. Add cubes to bowl with mashed avocado mixture.
Sprinkle lime juice over diced avocado, mix all lightly with fork until combined but still chunky.
Add more salt if needed.
Serve immediately, or cover with plastic wrap, pressing it down to eliminate all air from the surface of guac. Can be refrigerated up to 1 day. When ready to serve, bring to room temperature, removing plastic wrap at last possible moment.
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We used everything in the recipe except Jalapeno's. We didn't have any regular onions so we used tiny green onions shopped up. I loved the right on the edge flavor of all the ingredients combined. It seemed like just the right amount of each one. There was only one thing missing for my favorite guac and that is tomatoes. I didn't add because we try to make the recipe as it is to really judge it on its on merits.
YUM, YUM!! We had this wonderful guacamole during our summer vacation this year in Maine. What I love the best about it, is its vibrancy and butteriness. The only thing I didn't add was the cilantro, because during our travel up, the cilantro in our cooler became wet and soggy, so couldn't use it. But next time, and there will be a next time, I'm making sure to add it because I LOVE cilantro!! My whole family loved it. Thank you Karenstl for sharing!!
Great Guac! I had some over-ripe avocados with black parts, so ended up making a half batch. I did not take a photo b/c the color was not as pretty as it should have been. Anyway, followed directions except subbed garlic powder for the cumin. Our tortilla chips were the kind with a hint of lime, which complimented the guac very well. Thanks! Made FYC
Great tasting guacamole! I chose not to use the cumin, and only used 1/2 of a jalapeno so as to not make it too spicy. I went light on the cilantro too... It was very good and one I will be sure to make again... Thank you for sharing this recipe here with us Karen! Linda