I have a confession: my name is Beckie, and I used to make guacamole with the taco seasoning you can find in the grocery store. Then, after a few attempts at making subpar guacamole, I tried reimagining the dish by smashing avocado together with salsa. I know, I know—the horror (I can feel Micah wincing). I’m embarrassed even to admit this here, but, if a blog published on the interwebs isn’t a safe space for confessing past recipe mistakes, I don’t know what is.Believe it or not, I committed all these random acts of guacamole with that beloved interwebs at my fingertips, yet—somehow—I did not turn to it for advice or hell, even a simple recipe that used simple ingredients to create an authentic, creamy, and zesty dip. Instead, I must have figured it was simple enough that I could wing it. I don’t know; I can’t speak for younger Beckie. She also liked Hoobastank. She was an idiot.
But something must have eventually clicked. Wandering the produce section of my local grocery store (so many of my entries happen there; the lighting is great), I thought of all the Mexican flavors I loved, and I thought of all the guacamoles better than my own, and I started placing ingredients in the cart. Now, I didn’t discover the secret of guacamole here because the secret’s already out, but I maybe discovered the secret of life. And that’s more guacamole. The key is harmony and simplicity of ingredients. I daresay all your favorite guacamoles share these commonalities.
When I made this for the first time, I knew I was on to something and committed the recipe to memory; this was surely a dip that bore repeating. It even amazed and delighted my family, notorious for hating cilantro, though I bet they omit it when they make it on their own. However, the power of this guacamole is such that even the most seasoned cilantro hater will push a loved one out of the way to get to the bowl. Additionally, I go big or go home, so the amount of dip this recipe makes is enough to serve a crowd or an extremely ravenous individual. I don’t know your life. You can absolutely halve this recipe if you want it only to complement a meal or you’re uncomfortable shame eating an entire bowl. When you do make it, though, you won’t have to confess anything other than where you found the recipe. And maybe how much you ate before sharing it with your friends.
- 6 avocados
- ½ fresh jalapeno, seeded and minced
- ¼ cup chopped cilantro
- Juice of 1 lime
- ½ medium red onion, chopped
- 1 tomato, chopped
- 3 cloves garlic, minced
- Salt to taste
- Cube the avocados and place in a large bowl. Squeeze the lime juice over and mash the avocados with a fork. Mash only half the pieces as the guacamole should be a little chunky.
- Cut and prepare the rest of the ingredients and add to bowl.
- Mix well and salt to taste. If not serving immediately, squeeze additional lime juice over the top and cover tightly with plastic wrap. Avocado will oxidize and turn brown otherwise (it hasn’t gone bad; it just looks like it has).