Prep 15 mins
Cook 1 min
My husband and I spent our honeymoon week unpacking everything in our new apartment. We found this recipe while we were putting away my cookbooks! It's the best guacamole I've ever eaten, anywhere, anytime, and I know this recipe by heart!
- 2 ripe avocados
- 1 plum tomato, diced
- 1⁄4 cup chopped fresh cilantro
- 1 teaspoon minced jalapeno
- 1 garlic clove, bulb minced
- 1 tablespoon lime juice
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon ground cumin
- Peel avocados and remove the pit. In a medium bowl, mash avocados, but don't mash too finely - they should be slightly lumpy when you finish.
- Add the cilantro, jalapeno, garlic, lime juice, kosher salt and ground cumin. Gently stir in diced tomato.
- Serve with tortilla chips or pita bread.
- Tips and Tricks:.
- Don't use dried cilantro. I tried it once before and it was a mistake! The fresh cilantro makes this recipe!
- It's hard to gauge how much cilantro you need to chop in order to get 1/4 cup. I've found that about 1 to 1 1/2 cups (depends on how much you like cilantro!) unchopped cilantro leaves will give you the required amount.
- A 1/4" slice of jalapeno will give you 1 tsp minced.
- The best way to prepare an avocado (I'll save you from the trial and error I went through!) is to make a vertical cut around the avocado, starting at the stem (top) and working around the entire avocado. Pull the two sides apart, take your knife, and whack the giant pit with it. The pit should stick to the knife and pop right out. Then take a spoon and scoop the meat of the fruit from the shell.
- You should eat the guacamole immediately after you make it because it starts to turn dark green/black after a few minutes. To prevent this from happening (in case you'd like to make it ahead of time or possibly store it in the fridge overnight) save one of the pits and toss it in the guacamole. It sounds crazy, but I swear it works!