When I mention making guacamole for dinner, everyone gets excited! It’s something we all love (and a bonus that it’s so easy to make!) The most important question is chunky or smooth, but we usually make two batches and keep everyone happy! When I say this is the best recipe for guacamole, it really is!
We have taco night at least once a week. (And not always on a Tuesday!) Tacos are quick, and pair great with this recipe for guacamole and my restaurant recipe for queso!
With just a few ingredients, you can whip up a batch of delicious guacamole in about 10 minutes.
The Best Recipe For Guacamole
½ cup diced onion (we like to use red onions)
2 roma tomatoes, diced (you can also use a can of tomatoes or any type of tomato)
2 tablespoons chopped, fresh cilantro
1 teaspoon minced garlic
1/4 fresh jalapeno, finely diced (optional)
1 teaspoon salt
1 teaspoon pepper
*You can certainly substitute a can of Rotel (drained) for the tomatoes and jalapeno. Then, you control the spice with which variety you use (mild or original.)
Start by slicing your avocados in half. Add the flesh of the avocados to a medium size bowl. (I like to leave the pitts in the bowl, which helps prevent the avocados from turning brown.) Add the juice from one lime to the bowl.
Mash the avocados to your liking. (smooth or chunky?)
Mix in the diced onion, chopped cilantro, diced tomatoes, garlic and diced jalapeno.
Stir in the salt and pepper.
Once everything has been combined, squeeze the second lemon on top of the top layer of guacamole. (Don’t stir it.) This will help prevent the guacamole from turning brown while it sits in your refrigerator, waiting to be served.
Cover the bowl with plastic wrap and refrigerate until ready to serve. Once you are ready to serve, remove the pitts (if you left those in the bowl) and stir to combine.