This Authentic Mexican Guacamole is perfect for a dinner party or to serve with a Margharita at happy hour!
Welcome to part III of my Mexican Fiesta! If you have been following this series, my previous posts have included recipes for a trio of salsas as well as Pineapple Shrimp Tacos.
A few years back, I went to Cabo San Lucas on vacation and stayed at a beautiful beachside resort. I still remember how excited I was to go on this trip as it was winter in New York and the weather was brutally cold. Winters in New York bring freezing temperatures, snow, and long periods or cloudy sky’s. I really needed a break and was looking forward to some fun in the sun and a few margaritas!
During my stay, I noticed a lot of people ordering tacos for lunch, so I decided to do the same. Maybe it was the sunshine or the margaritas, but I will never forget the flavor of shrimp tacos served with this Authentic Mexican Guacamole. When I find something I like, I tend to stick with it and during my stay, I found some reason to include guacamole with at least one meal every day.
After I returned from Mexico, I was really eager to keep the streak going and make some guacamole at home. Avocados are available year-round and after a little research and testing, I believe I got it flavor down. Now my guacamole is as good as the one served in Mexico and I am thrilled to share the recipe with you.
There are five recipes in my Mexican Fiesta series. This Authentic Mexican Guacamole can be served with all of them!
- 3 Ripe Avocados
- 1 lime, juiced
- half teaspoon of salt or more to taste
- ¼ cup of a red or white sweet onion minced, or scallions (white and greens parts), finely sliced
- Half of a jalapeño pepper, finely minced or half of a chile serrano
- 2 tablespoons or more fresh cilantro, chopped
- 1 medium tomato, seeded, small diced
- Begin by chopping up the onions, or scallions, jalapeño pepper, cilantro and tomato (optional).
- Warning: Caution! When chopping the jalapeño I recommend you use latex gloves or wash your hands immediately afterward. Avoid rubbing your eyes.
- Next, cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Immediately add lime juice to it. This will prevent the avocados from turning brown.
- Mix it up with a spoon. Take half of an avocado out, dice it with a knife and set aside.
- Mash the remaining avocados with a fork to desired consistency. Add salt and mix.
- Add onion, half teaspoon of jalapeño, cilantro, and tomato. Combine everything together and add remaining diced avocado to the mixture. Gently fold ingredients together. Taste. Add more jalapeño, or salt to taste.
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