Simple recipe for creamy guacamole using only 4 ingredients; avocados, fresh lime juice, salt and a secret ingredient that gives this guacamole a luscious texture.
Guacamole is one of those things that is so simple to make you feel like most people already know how to make it.
But I am including it because there was a time that I did not know how to make it and had to ask Ron.
There are many beginner cooks out there who are trying to learn how to cook and many of my recipes are posted with them in mind.
I have never been a fan of avocados on my sandwiches or in my salads, so I assumed I would not like guacamole. We know what people say about assuming right?
I had a friend who convinced me to try some at one of the gazillion Mexican restaurants in these parts.
It was actually pretty tasty. So, anyone who knows me, knows I had to figure out to make it myself. Besides, it is kind of pricey to get extra when eating out.
The first time I made guacamole at home it was a decent attempt. But I suppose anything can be made to taste decent with enough lime juice and salt.
I mean come on, even tequila can be made to taste good with lime and salt right? But it was missing that creamy texture. Perhaps my avocados were not ripe enough, but they smashed up just fine.
I tried sour cream, not the flavor I was looking for or the smooth creaminess from the restaurant’s guacamole version.
Even with onions and tomatoes added, still not the same. Until I read in a few places that many restaurants add mayonnaise.
I thought to myself “why not, it makes chicken salad creamy.”
You can add whatever you like to your guacamole, I like it sans tomatoes, onions, or cilantro.
You can always add anything you want, some people even add jalapeno, cumin, black pepper, chili powder, whatever you like.
No one says you have to stay in the purist camp. The naysayers may give you a hard time because it isn’t authentic or whatever, but I don’t care, I eat it this way because I like it this way.
I love this with tortilla chips, on my Midwest quesadillas, fajitas, and even mixed into my Mexican style rice sometimes.
Some days I want it smooth and some days I want it chunky, so obviously this recipe works for either way, just smash up your avocados to the texture you like.
If not being eaten immediately, cover with plastic wrap touching all surfaces of the guacamole. Any portions not covered will turn brown. It is edible, just unattractive. Can easily be doubled or even tripled.
Serving Size: 2 Tablespoons
Amount Per Serving:Calories: 97 Total Fat: 8.7g Saturated Fat: 1.2g Cholesterol: 1mg Sodium: 78mg Carbohydrates: 5.7g Fiber: 3.7g Sugar: 0.4g Protein: 1g
If not being eaten immediately, cover with plastic wrap touching all surfaces of the guacamole. Any portions not covered will turn brown. It is edible, just unattractive.
Can easily be doubled or even tripled.
Follow Us on Social Media