- 4 large hass avocados, halved and pitted
- ½ cup finely chopped white onion
- ½ cup chopped cilantro
- 1 large jalapeno, seeds and ribs removed, diced
- 2–4 tablespoons lime juice
- 1 teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Scoop avocado flesh into a large bowl. Using a fork or potato masher, mash until it’s mostly smooth with a little texture.
- Stir in onion, cilantro, jalapeno.
- Add lime juice, salt, cumin and coriander. Start with 2 tablespoons lime juice, and add more as needed depending on your taste.
- Serve right away, or tightly cover with plastic wrap and let sit in the fridge for a few hours.
I never thought I’d share a recipe for regular ol’ guacamole here. It’s not something I would expect anyone to follow a measured recipe for, because guacamole, like most things one might argue, should be made to your taste.
If you’re gonna take down a whole bowl (no regrets), you gotta love every little bit of it ya know?
But eventually I decided to figure out what my recipe was for the way I make guacamole, because at the very least it can be a start for someone. And when the day comes for me to start throwing fruit and meat in my guac (i’m so scared!), we’ll all know where to begin.
So this is it. My simple, most-loved guacamole. I love what I call a “clean” guacamole. One where you are mostly tasting the avocado and lime, with just a tiny hint of smokiness from a few key spices. Some onion, cilantro and jalapeno because I love it, and absolutely no tomatoes because I will fight anyone who tries to put a watery tomato in my guac.
The measurements here are 100% a suggestion, especially that lime juice! I love a super lime-forward dip but if you’re concerned just start with 2 tablespoons and see where that gets you.
Now if you’ll excuse me, there is a bag of chips calling my name.