Spring in Seattle is hard. I’ve had enough of the rainy, dark winter and I’m ready for those gorgeous Seattle summers; but they just don’t want to come! Seattle ends up stuck in some awkward winter/spring tug of war. One day you are opening the windows of your apartment because it is too warm, the next the rain is back with a vengeance and you have to dig out your winter coat. This time last year, Zac and I were doing our best to escape the last of winter by planning our trip to Cabo. We were researching the best areas to snorkel, and those hidden gem restaurants that you can only find on the second page of google.
I would love to go back to Cabo again before leaving the west coast. It was beautiful and relaxing, and my god the guacamole. There was so much guacamole. We ate it with every meal! It’s amazing when you order guacamole in the United States you get this tiny little container with two chip’s worth, if you are lucky. When you order in Mexico they bring you a trough. Really though, that is only a slight exaggeration. It’s enough guacamole for an entire meal for two people.
Guacamole is one of those foods I never get tired of eating, but I’m very particular about it. It must be made fresh. There simply is no other way. It’s my go-to pot luck contribution just so I don’t have to cringe when someone brings guacamole in a packet. That’s just a waste of avocados. I’m not a guacamole purist though. I like to add a few different veggies to my guacamole. Red onion and serrano peppers are my favorite additions. I also add in some roma tomato for Zac. I love this recipe because it’s one of those that can be easily tailored to your personal tastes. Simply add what you like and leave out the rest. Enjoy!
Total Time: 20 minutes
Prep Time: 20 minutes
Yields: 2-3 cups depending on the size of the avocados
Shelf Life: overnight airtight in the fridge
4 avocados, cubed (preferably Haas)
1 clove garlic, finely minced
1 serrano pepper, minced (seeded and deveined if you don’t like it spicy)
¼ cup of red onion, finely diced
1 small roma tomato, diced
2 tablespoons cilantro, chopped
Kosher salt, to taste
- If you are using a molcajete, grind the garlic and serrano into a paste. If you are not using a molcajete, skip to step two.
- Add the garlic, serrano, red onion, tomato, cilantro, and a pinch of salt to a bowl. Stir to combine.
- Add the diced avocados and the juice of 1 lime. Stir to combine.
- This is the step for taste testing. Typically, I will add in about ¼ teaspoon of kosher salt and the juice of another lime. I continue to taste and add more lime and salt as needed.
- Once you are happy with the taste, eat right away! If you need to store the guacamole, do so in an airtight container. I press a piece of plastic wrap on the surface of the guacamole to help keep air out, then put the lid on the container.