I’ve been making guacamole basically since I was a newborn and this is my recipe that I think is pretty delicious.
When I bring it to parties I always hear “who made this?” to which, I stop whatever conversation I may have been having and scream, “ME!! I DID! I MADE IT!” .
I can’t really take all the credit though. I mean, is there anything on this planet that tastes more delicious than a perfectly ripe avocado?
My advice: Leave out the tomatoes, and add touch of sour cream and cumin.
Use garlic powder instead of raw garlic so you don’t overpower the taste of the avos, and so you’ll still want to get frisky at the end of the night.
The “Who Made This?” Guacamole
- 3 large ripe avocados (use more if they’re small)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp cumin
- 1/4 tsp red pepper flakes
- juice of 1 lime
- 1/4 finely chopped cilantro
- 1/3 cup minced red onion
- 1 Tbsp sour cream
- Remove pit, and scoop yummy avo meat out of the skin with a spoon. Lightly mash avos in a large bowl with a fork.
- Add spices and lime juice and stir until combined. Keep a few chunks of avo in there, you don’t want it too smooth.
- Add cilantro, onion and sour cream. Stir again.
- Cover with saran wrap until you’re ready to eat, but don’t wait too long or it will get brown and gross. The lime will help, but I don’t usually refrigerate for longer than an hour or so before serving. When covering with the Saran wrap, I like to put it right on top of the guac, starting in the middle and working outward to get rid of any air that might be in there. That will help to have less oxidation (less brown stuff on the top).