I share this post for two reasons. 1. I love these pictures and want to have them here to look back on. And 2. I love avocados and guacamole. It’s one of my all-time favorites!
I first discovered guacamole the spring of my junior year of college during my second semester at Clemson. And for that reason, whenever I eat guacamole at this time of year, the warmth of nostalgia fills my heart. It was the first time I grocery shopped for every meal I ate and didn’t eat in a campus cafeteria. I traded my freshman year habit of double stuffed Oreos and a jar of peanut butter every week for the more grown-up pleasure of blue corn tortilla chips and fresh made guac. Refinement, I tell you.
My go-to version of guacamole involves less ingredients if I am making it in a pinch. I will even make it on the fly with whatever kind of onion I have on hand. And no chips, no problem. Put it on a salad or in the middle of a sliced baked potato. I’m not picky!
The reason I love guacamole so much in the warm weathered months of the year: freshness.
I love the feeling of dipping the chip into the guac, scooping up a big piece of avocado. The crunchy smoothness of each bite bursting with tomato juice.
Let’s begin with the ingredients you will need: avocados, tomatoes, onion, lime or lemon, salt, and cumin.
Also, before we get too far into this, I should tell you I am not a recipe person. Unless I am baking, I don’t follow a recipe for measurements. I get the ingredients and the main idea of the meal then improvise from there. So, these are your basic ingredients. But, you can sub things out as needed. Sometimes, I use lime but most of the time I use lemon juice. And same goes for the onion. So, any and all improv is welcome!
Start with your avocados – slice the avocado in half then dice it before scooping it out of the peel and into the bowl.
I prefer my guacamole to be a little on the chunky side so I do not mash the avocado much at this point. The acidity from the tomato juice and citrus will help to break down the avocado. But, if you want your guac on the puree side of things, mush it a good bit at the start.
Next, dice the tomatoes and onion.
So concerning ratios of ingredients it kind of depends on your taste. Do you like tomatoes a lot or tolerate them? Are you especially sensitive to onion or want to have onion breath? Choose the ratio of ingredients based on these preferences. That being said, if I use four avocados, I’ll use half an onion and four or five tomatoes. (And I’m more on the heavy on the onion, light on the tomatoes end of the spectrum.)
Once you’ve added everything to the bowl, it’s time to add the spices and citrus.
Add salt, pepper, and cumin to taste. And squeeze a lime or two of juice into the bowl as well.
Lastly, find some chips!
Have you tried Late July chips? They are an extravagance, but so delicious! They have all sorts of different flavors and pretty much all of them I have tried are tasty.
If you don’t do grains or want to skip the chips, guacamole is perfect for adding to a salad or a baked potato. Those are some of our personal favorite ways to use it.
Once you have it all mixed together, take it to a favorite spot in your house or yard and enjoy this tasty springtime snack!