Hola! Cinco de Mayo is around the corner—it’s time to get your Olé on! What better way to get in the mood than with a big bowl of guacamole, a bowl of tortilla chips, and my favorite Margarita?
I’ve been making this guacamole recipe for so long that I forget its origin. (It’s older than my kids, now all young adults.) It’s the perfect blend of traditional Mexican flavors; and, obviously, it’s quite easy to adjust the amount of heat by increasing the jalapeño pepper to your preference.
One word of warning with regard to the garlic—I absolutely love garlic, and a rule of thumb I apply to every recipe I see containing garlic is to increase it. I almost always double it. The first time I made this guacamole, I did indeed double it—to the detriment of the recipe. The extra garlic caused a bitter heat to the guacamole that was quite unpleasant; however, once I tamped it down again next time, it was excellent. This guacamole has the dubious honor of being the only recipe I have ever made which called for garlic without me increasing it—very odd for me! I like garlic so much that Roger suggested I use a garlic rating system for my recipes. Instead of 4 forks, the best recipes would be rated with 4 garlic heads. I told him it was a really great idea but that I didn’t think it would work for chocolate cake. Back to the drawing board…
- 3 large ripe avocados
- 2 gloves garlic (large—but not huge), minced
- 2 tbl. minced onions
- 1 tbl. lime juice
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 2 tbl. chopped cilantro
Cut avocados in half. Remove pit. Scoop out avocado and place in medium bowl. Mash well. Add remaining ingredients and mix well.
You can substitute minced jalapeño pepper for cayenne.
If you need to store leftover guacamole, place Saran wrap over the top of the dip so that it is touching the guacamole. This will prevent it from turning brown.