Traditional Guacamole

Homemade Guacamole

September flew by, (thanks to a pretty lengthy trip to Europe that I promise to write about soon!), and the cool air, shorter days and falling leaves means that fall is officially upon us. And while I have every intention of writing about my favorite fall flavors here soon – cinnamon, apples, nutmeg, pumpkin, butternut squash, oh my – I thought it was necessary to share one of my other fall favorite recipes: Guacamole. 

Homemade Guacamole

Homemade Guacamole

Okay, it might not seem like Guacamole is considered a classic fall recipe, but if you or your significant other is anything like my boyfriend, then fall means you’re probably glued to the TV on Sundays watching football and cheering on either your favorite team or your favorite fantasy player. I can’t say I’m the biggest fan of football, but I am a huge fan of the culinary treats that are a part of most “Sunday Funday” traditions.  And my absolute favorite football snack is chips and guac, one of the easiest recipes there is, and one of the most rewarding. Don’t expect leftovers with this recipe, but do expect it to be the hit of your next party.

Homemade Guacamole

Traditional Homemade Guacamole

  • Servings: 4
  • Difficulty: easy
  • Print

Note: The easiest way to remove the flesh of avocados for Guacamole is to cut the avocados in half, remove the seed, and then with a butter night, slice until you hit the skin (but don’t puncture it), 3 ways horizontally and then three ways vertically (pictured above).  Then you can easily scoop the flesh out with a spoon and it will already be cut up perfectly for you.  I like my Guacamole really chunky, so I only mash until avocados are mixed together and stop before it’s creamy. I also add lots of tomatoes and onions for extra texture and flavor. This Guacamole is the type that breaks those flimsy tortilla chips, but the explosions of flavor are worth every fighting scoop.

Adapted from my mom, Dee Dee

Ingredients

  • 3 ripe, Haas avocados, halved, seeded and peeled
  • juice of 1 lime
  • 1/2 teaspoon kosher salt
  • 1/2 medium onion, diced
  • 2 medium tomatoes, seeded and diced
  • 1/2 Jalapeno or Serrano pepper, seeded and minced
  • 1/4 cup chopped cilantro

Recipe

Scoop the flesh of the avocados into a medium bowl. Add the lime juice and salt and mash the avocados with a fork until creamy with chunks remaining throughout. Fold in the onion, tomatoes, pepper and cilantro. Add more lime juice and salt to taste. Serve with corn tortilla chips.

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2 thoughts on “Traditional Guacamole

  1. Sometimes the simplest snacks are the very best, aren’t they? I first had guacamole when I visited Texas over 30 years ago and to the teenage, English me it seemed very exotic indeed! I’ve loved it ever since.

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