This Simple Guacamole Recipe is straightforward and with minimal ingredients. Fresh mashed avocados, lemon juice, salt with a pinch of garlic and cumin. Sometimes the simplest is the best!
Originating from the Aztecs in Mexico, Guacamole is an avocado-based dip and one of my all-time favorites. I like to keep it simple, straightforward and with minimal ingredients. I’ve had so many different versions of this amazing and filling dip. Some with lime juice, others with lemon. Others even have added mayonnaise (“to make it creamy”), but I can’t even imagine eating that one. Then some add chopped cilantro, chopped onion and or just tomatoes. Again, I like to keep it simple and let the avocado shine.
Feel free to mash this up in a bowl, but I like to prepare my guacamole in a molcajete, a mortar and pestle carved from volcanic rock. I almost picked one up while in the Yucatan and also again when I was in Manzanillo, Mexico recently, because they were this really beautiful, dark black stone although getting the heavy stone home proved an obstacle. It’s got to be one of the world’s oldest kitchen tools, and research has shown it was used by the Aztecs in Mexico for grinding corn into flour, too. I love the look of it, the feeling of authenticity I guess. Plus it’s fun… and heavy, which means it doubles as a great door stop, too!
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For my version I simply use fresh, ripe avocados. Scoop them from their skins getting every bit of the flesh out. Plus the darker green colored flesh is nearest the skin. Sprinkle some kosher salt on top.
Next, roll a lemon in it’s skin back and forth on the counter to break up the interior segments and slice it open. Squeeze the juice over the avocados, being careful not to leave any seeds. Feel free to use 2 limes instead if you prefer, I just love the fresh lemon flavor in this.
Now mash and keep it a little rustic and chunky if preferred. Season to taste, either with a little more salt or lemon to balance it out. I occasionally add some garlic powder and a pinch of cumin if the avocado is a little lacking in full flavor, but that is it really.
Simple, delicious and not all convoluted with extras. Guacamole is all about the avocados. The citrus to keep it from discoloring and add the acid and a bit of salt to even it out.
Guacamole is perfect on it’s own just with chips. Tortilla chips, fresh hot ones are even better from a local Mexican take out.
Put this guacamole on top of whatever you like when it comes to garnishing Mexican cooking. On tacos, in burritos, smeared on tostadas – indulge!