What was the best thing you ate? That’s usually my first question when people return from a trip. My answer to that question about my recent Cabo San Lucas trip was the drop dead delicious guacamole served at our hotel. They served the best guacamole and pico de gallo I have ever had in my life. I would get on a plane this afternoon if it meant another bowl of that guacomole was in my future!
In one lovely ceramic bowl, they served guacamole and pico de gallo side by side with a mountain of fresh chips. It didn’t hurt that we devoured bowl after bowl overlooking the most beautiful ocean view. There was an afternoon where whales looked like they were dancing on top of the water and put on the most delightful show below. No doubt, it was the food highlight of my trip.
While I love every ingredient in the recipe as written, not everyone does. This recipe is easy to manipulate so you can make everyone happy. I have friends who like a little heat so when they come over, I add more jalapeño and leave the seeds in. I have a few friends aren’t cilantro fans, so when they come over, I just skip cilantro altogether. Who knew cilantro was such a controversial herb?
The recipe I’m sharing today is my personal favorite recipe for guacamole. You can play with the ingredients and make the guacamole of your dreams. I love a strong zip of lime, a healthy dose of salt, and the flavor of jalapeño, onion, and cilantro mixed in. I’m also partial to a few nice chunks of avocado throughout. I like the chunky texture and always aim not to take my mashing too far. If you prefer a creamy texture, go for it!
Oh, and if you really want to take this over the top, my easy homemade tortilla chips. TOTALLY worth it!
I can’t wait to see what you create! Tag @everykitchentellsastory on Instagram and Facebook. I love seeing what you guys are up to in the kitchen!
Enjoy!
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- 4 ripened avocados
- ¼ cup red onion, small dice
- 1Tablespoon jalapeño, seeds removed, finely chopped
- 1½ limes, juiced
- ¼ cup fresh cilantro, stems removed, chopped
- kosher salt
- fresh ground black pepper
- Cut avocados in half lengthwise. Remove pit and scoop avocado flesh into medium bowl.
- Add red onions, jalapeño, lime juice, and cilantro. Season with salt and pepper.
- Mash with fork until you have desired consistency. I like it creamy with chunks of avocado throughout.