Chock full of fresh avocados, jalapeños, onions, tomatoes, garlic and a secret ingredient, this healthy, easy loaded guacamole recipe is simply the best!
It’s a common excuse. One that I find myself using to explain why I haven’t seen friends in months, cleaned my house in weeks, or shaved my legs since summer ended.
LIFE is exactly the kind of excuse that I am trying to get away from using. I want to love life, not feel like it’s the reason I wave a white flag and lock myself in the house.
One of the ways we ensure it isn’t months between when we see our friends is by taking turns hosting a Friday night dinner each month. There is something about sharing food with the people you love. It’s soul-affirming, heartwarming, and worth the dishes.
Our Friday night dinners started a few years ago and we didn’t understand, or realize, what a powerful tradition we were starting. The kids love it, but the parents, well, we need it.
When it’s our turn to host, Kevin and I start setting our menu on Tuesday. The night I created this recipe, Kevin and I had decided to do a Taco Bar.
Here’s what was on the menu:
- RecipeTin Eats – Pork Carnitas
- taco beef
- spicy shredded chicken
- Spicy Cranberry Mango Salsa
- Fresh Pineapple Salsa
- hard and soft tacos
- all the fix’ins
- this guacamole
Long story short…
My guacamole recipe was the unsuspecting star of the show. I didn’t expect everyone to love it, but 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, Kevin 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
This recipe is dedicated to friends and Friday night dinners.
WHAT YOU NEED TO KNOW ABOUT THIS GUACAMOLE RECIPE:
MAKE it. Trust me. You just gotta dive in. Even people who don’t like guacamole like this recipe.
GARLIC should be used liberally. In any recipe that calls for garlic. This one is no different.
CUMIN is probably some kind of superfood. I mean, it smells like dirty armpits but I absolutely love it. It’s delicious, and you need to put it in this guac in copious amounts.
DRY the tomatoes. It seems like an extra step that’s pretty pointless unless you expect your guacamole to last more than a few hours. The tomatoes continue to lose liquid even though they’ve been deseeded. Wrap them in the paper towel and lightly squeeze it.
LIME juice in this recipe adds flavour but also helps to keep the guacamole from turning brown.
TEXTURE is important. I use just-ripe avocados but am careful not to over mash. It’s guac – not baby food!
How To Choose Ripe Avocadoes
A ripe avocado has a deep green peel and yields slightly to a firm squeeze. Whenever possible, pick an avocado with the stem still attached, as removing the stem allows air inside the avocado and oxidation starts. Once you find a winner, the final check is to pull the stem – the colour inside should be a vibrant, creamy green.
YOU ONLY NEED 7 GLORIOUS INGREDIENTS:
- Red Onion
- Lime Juice
- Cumin (this is the sneaky flavour punch – you want to add it!)
HOW TO STORE GUACAMOLE
If you’re making it in advance, I like to store mine in plumb full prep containers – keeping the container full to the top with guacamole means no oxidization!
We use containers like these. Not only do they make prep work and food storage a breeze, but they are also perfect for sending leftovers home with our dinner party guests!
I hope you love this guacamole recipe as much we do!
Are we friends on Pinterest?
Chock full of fresh avocados, jalapeños, onions, tomatoes, garlic and a secret ingredient, this loaded guacamole recipe is going to be your new favourite!
- 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 of 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 😉
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Amount Per Serving: Calories: 69 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 44mg Carbohydrates: 6g Fiber: 3g Sugar: 1g Protein: 1g