Go ahead and make a double batch of this homemade guacamole; it’s so yummy, it won’t last long!
I’m a big avocado fan. Like, I-could-eat-one-with-every-meal-and-be-perfectly-content, avocado fan.
Even though the weather was gorgeous and the scenery was breath-taking along the coast, one of my favorite parts of visiting San Diego a couple years ago was, wait for it, avocados on top of, served with, or as an add-on for every meal on a menu.
It doesn’t take much to make me happy. Haha!
I’ve been lucky to find relatively inexpensive avocados here at ALDI, where a bag of four non-organic avocados goes for about three dollars, and an organic bag for just a dollar or two more.
On the East Coast, that’s super reasonable, though I’m sure my West Coast friends will laugh at my “steal.”
In our house, guacamole rules as far as dips go, and thankfully, as long as you have ripe avocados, guacamole’s really easy to make, too.
(If you can’t get your hands on ripe avocados, though, don’t even bother. There’s no forcing it.)
In its most simplest form, guacamole is lovely made with just mashed avocados, a little citrus, salt and pepper.
No need for a special mortar and pestle.
I just use a small bowl and a fork.
But, add a few more ingredients (and not a lot of work) and your guacamole will be taken to the next level!
And it’s so, so, so good.
- 5 ripe avocados, peeled and diced
- 4 green onions, diced
- 2 large garlic cloves, rough chopped
- 1/2 medium yellow onion, rough chopped
- 1 Roma tomato, rough chopped
- 1/4 cup fresh Italian parsley (if you're a cilantro fan, substitute that)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 lime, zested and juiced
Place plastic wrap on the surface of the guacamole if you're not going to eat it immediately. It may not stop all the browning, but it will help! The guacamole will still be delicious even if it does turn colors.