- 6 Avocados
- 2-3 Limes
- 1 large (or two small) Lemon
- 0.3 cup, finely chopped Red Onion
- 0.3 cup, finely chopped Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Jalapeño
- 1 bag Tortilla Chips
- 8th teaspoon Cayenne Pepper
- 0.5 teaspoon Honey/Maple Syrup
Creamy, pretty and green and zingy guacamole that is pretty classic.
Guacamole was first made by the Aztecs in the 16th century and was called āhuacamolli which translates to “avocado sauce”.
The original recipe was purely made of mashed avocado.
Nothing beats a freshly made bowl of this creamy goodness.
I think it’s a crowd pleaser and a very common appetizer for any party!
Once you make your own guacamole, the store-bought ones won’t ever measure up.
The great thing about guac is that it’s customizable.
If you like tomatoes, add them. If you want it more spicy, add a bit of cayenne pepper.
And you if you like it a little sweet, add a drizzle of honey!
A note about the cilantro – it’s not everyone’s favorite.
If you are one of those people you can substitute it with parsley or chives. Or just leave it out completely.
What makes this recipe unique is the use of both lime and lemon!
I also love adding red onion, which is a common ingredient.
Red onion adds color, crunch and a sweet bite!
Adding slices of jalapeño as a garnish on top is not only visually pleasing but allows those who don’t like it spicy to eat around it.
Please share your guac creations with me on Instagram!
Chop Your Onion and Cilantro
Start by finely chopping your red onion and add it to a large bowl.
Next, wash then dry your cilantro and chop as well.
I like to add the stalks to for flavor and to help reduce food waste.
Get Your Ripe Avocados
Cut your ripe avocados lengthwise, then twist to pull apart.
If your avocados are ripe enough, you should be able to remove the pits by slightly squeezing the avocado half and the pit will fall out.
Scoop out the avocado meat and add it to the bowl with your onion and cilantro.
Next, add the juice of 2 limes and 1 lemon.
Mash it all with a fork or potato masher then add the salt and pepper.
Mix then give it a taste and add more salt and/or lime juice.
At this stage is where you can also add a bit of cayenne pepper or chopped jalapeño.
I like to slice the jalapeño into thin rounds and add them on top of the avocado so that those who do not like it spicy can eat around the jalapeño.
Add your guacamole to a shallow bowl then add a few more cilantro leaves (if desired) and the thinly sliced jalapeño rounds.
Lastly, I like to drizzle over a tiny bit of honey and an extra squeeze of lime.
I recommend serving it with a couple of slices of lime and lemon which can be added after you've devoured the first layer of guacamole.