We all have that one thing we’re good at. Like more so than anything else. A few months ago, I learned that my thing was this amazing loaded guacamole recipe I’ve refined. It’s filled with fresh avocado, chopped onions, jalapeños, garlic and tomatoes! Oh, and there’s a sneaky secret ingredient that makes this recipe really shine!
We are fortunate to have a close group of friends. One of the ways we stay in touch while life pulls us in many different directions is to take turns hosting Friday night dinners, sometimes it’s weekly, sometimes bi-weekly and sometimes life gets in the way and it’s monthly, but we always make an effort to get together to unwind once in a while. Our kids are all within 3 years of each other and they get a free range evening of playing with their friends, and the adults get a great evening to decompress.
Friday night dinners started a few years ago, and we didn’t realize at the time that we were starting a tradition that we’d come to cherish and look forward to all week. If you have a good group of friends, I highly recommend following our footsteps and setting up a dinner party rotation!
One of our hosting nights last fall, there were 6 kids, 6 adults, one happy dog, and a full on taco bar.
I served up RecipeTin’s Carnitas, taco seasoned ground beef, shredded chicken, fresh pineapple salsa, spicy mango cranberry salsa, all the fix’ins and my loaded guacamole. We had hard tacos and soft tacos and tortilla chips. It was quite the spread. TOOT TOOT! (gotta toot your own horn once in a while, eh!?)
Long story short, the loaded guacamole was the unsuspecting star of the show. I didn’t expect everyone to love it, but we went through a double batch in a very short time.
Since the infamous taco bar, I have been asked several times for my recipe. In fact, the day I made this guacamole to shoot pictures for this blog post, my husband called me and asked me what I was up to. I was one hundred percent stuffing my face with guac and tortilla chips. He begged me to save some for him till he got home from work.
Don’t worry, I love him, so I saved some. hehe
- 2 avocados
- 1/2 lime
- 1 roma tomato
- 1 small red onion
- 3-4 cloves of garlic
- 1 jalapeno
- 1-2 tsp cumin
- salt and pepper, to taste
- Carefully open and remove the pit from the avocados, coarsely chop and place in a medium sized bowl.
- Roll the lime between your hands and the countertop using firm pressure, this makes it easier to juice. Then cut the lime in half and juice by hand or with a juicing tool.
- Using a potato masher, or a fork, mash the avocados until they are mostly smooth, but still have some texture.
- Slice the roma tomato into approximately 1/4" slices. Remove the seeds and discard. Finely dice the tomato and place into a couple layers of paper towel to dry - set aside for now.
- Peel the paper outer skin from the red onion and mince the red onion, add to the avocado.
- Remove the paper skin from the garlic cloves and mince, add to the avocado.
- Remove the top and the seeds from the jalapeno and mince the jalapeno, add to the avocado.
- At this point, the tomato should be fairly dry, you can add it to the avocado as well.
- Stir everything together, just enough to distribute.
- Add the cumin, and a bit of salt and pepper. Stir well to combine and taste to determine if you need more salt and pepper.
- Serve with tortilla chips. The bowl style tortilla chips offer the best guac to chip ratio!
It's the cumin that makes this recipe. Don't be cheap 😉
- Corelle Super Bowl, 28 oz, Winter Frost White
- Lemon Lime Squeezer - Manual Citrus Press Juicer
- Stainless Steel Potato Masher
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 92 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 59mg Carbohydrates: 8g Fiber: 4g Sugar: 1g Protein: 1g
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