I’ve posted a lot of taco recipes lately, and in a lot of the recipes, I add guacamole as one of the toppings. Making guacamole is super simple, and it makes a great last minute appetizer with some chips if you have guests coming over. The hardest part of making guacamole, is picking out a fresh avocado at the grocery store, and praying that it stays fresh. I’ve seen all sorts of memes on Facebook, and Pinterest about the ripeness of an avocado, and how they cause trouble, but I also found this awesome little picture that very accurately explains how to pick out a good avocado. My best advice would be to use this picture as a guide, and use the avocado you purchase, the same day that you buy it.
The ingredients in guacamole are VERY similar to the ingredients in Pico de Gallo. The only difference? Avocado! I love the freshness, and the creaminess that homemade guacamole has, and it adds a little something special to regular tacos.
On top of just being absolutely delicious, guacamole is actually VERY healthy. It’s basically all vegetables, and the veggies that are in are super foods. Sounds like a win-win to me!
2 large, ripe avocados
1 lb roma tomatoes, seeds removed and finely diced
1 onion (red preferably), finely minced
2-3 cloves garlic, finely minced
1 jalapeno, seeds and ribs removed and finely diced
1 lime, juiced
1/2 bunch cilantro, finely minced
1 tbsp salt
1/2 tbsp black pepper
1 tsp cumin
To cut your avocado, use a sharp knife, and cut avocado in half, and remove the pit. If you’re not sure how to cut an avocado, check out some videos on YouTube, theres some great ones for help! While the avocado flesh is still in the skin, with a sharp paring knife, carefully dice avocado.
With a thin metal spoon, carefully remove flesh from skin, and add to a bowl. Prepare remaining ingredients and add to bowl with avocado and stir to combine. Cover bowl with plastic wrap and refrigerate for 30 minutes before serving.
Serve with tortilla chips or on top of your favorite tacos!
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