I am shamelessly calling this recipe the BEST guacamole ever. This is my go-to recipe, total crowd-pleaser, super fresh and AHHH you’re just going to have to try it for yourself. Or you can come over, I’ll gladly whip up a bowl of fresh guacamole (just bring the chips). So you know those sections on like a resume or application that asks you “say something interesting about yourself”? That’s probably the portion where I would write “I once won first-place in a guacamole contest”. True story.
I feel like I’ve definitely talked about my guacamole obsession somewhere on this blog, but this recipe has been way too long overdue for being something that I make ALL the time. It all started freshman year when my apartment-mate/high school friend brought back a “guacamole kit” from the market one day, and then last year, we just went overboard and made guacamole consistently, like literally every week. In appreciation of all the freshman year guac-making with Dipika:
I feel like there was definitely one week where all of my roomies ended up buying guac ingredients, so we had guacamole every day that week. Then we decided to take it one step further and had a “guac-off” and had our own guacamole contest and invited our friends over to be the judge. And then there was also that one time that I invited a cute guy over to my apartment, and I successfully lured him with my guac (and banana bread). Oh, and also my roommate and I signed up to participate in a guacamole contest in our res hall and walked away with first prize.
Phew, sorry about all that rambling but guacamole just makes me REALLY excited. You know how moms usually have their “classic chocolate chip cookie” recipe or “chicken noodle soup”? Well, I think mine will be guacamole. Not that I plan to have kids any time soon, but just saying. Okay, enough talking and more eating.
Oh, it’s also Cinco de Mayo today. Seems like food bloggers use that as an excuse to share Mexican recipes and I’ve already seen quite the number of guacamole recipes on my Instagram feed these past couple of days. Looking at all of these guacamole pictures is really making me wish I had a fresh bowl of guac in front of me right now.
That reminds me, I’m going to Mexico this weekend to volunteer at a dental clinic in Ensenada, but perhaps I’ll treat myself to some fresh guac, ceviche and churros on the way back!! (Why am I saying perhaps, I already know that it’s a given…hahaha)
For some reason, guacamole just holds a place close to my heart. I don’t know, maybe it’s just that I have so many happy memories associated with it-Dad’s guacamole with delicious fajitas he would make for our family, large bowls of guacamole at a picnic with church, fresh guacamole at our office taco parties (complete with healthy homemade tortillas), bonding over roommates on Thursday nights with our snacks (guacamole obviously included), and usually just people being happy eating guacamole I made them makes me happy.
Have I mentioned that Dipika usually likes to just wait around waiting for me to finish taking pictures of my guacamole so she can be my taste-tester? Hahah, I can already hear her: “JOLEEN I JUST WANT TO EAT THE GUAC ALREADY” while I silently click away at my camera. Heh, sorry.
And now here you have my all-time favorite guacamole recipe. It’s never failed me, and I hope you try it and fall in love!
- 3 avocadoes, peeled, pitted
- 1/2 red onion, chopped
- 2 roma tomatoes, chopped
- 1 jalapeño pepper, minced
- 1/4 cup cilantro, chopped
- 1-2 limes
- Garlic salt/powder
- Salt and pepper
- Mash avocados in large bowl (you can leave pits in to retain maximum freshness).
- Mix in chopped onions, tomatoes, jalapeño and cilantro.
- Squeeze in juice of limes.
- Add in garlic salt/powder, salt and pepper, season to taste.
- Allow to chill for 1 hour in fridge for better flavor.
- Garlic salt is supposed to contain 3 parts salt, 1 part garlic powder, so if you are using garlic salt, be sure to use less salt.