Avocados are one of my favorite foods. We never ate them growing up because my mom is allergic (tragic..right!?). They did not become a regular part of my diet until I started dating my husband. When we were in high school, we use to do Mexican food nights at his house a lot. His dad would cook up chicken, pepper and onion and we would help chop up the toppings for fajitas and burritos. These fajita nights were my first introduction to avocados and guacamole. As we did these dinners more regularly, I started taking over the guacamole duties.
I make this recipe a lot because it’s a favorite among our group of friends and we always have the ingredients on hand. I can guarantee that this will be making an appearance during our 4th of July celebrations tomorrow.
Prep Time: 15 minutes
Yields: About 4 servings
2 ripe large avocados, peeled, pitted, cubed
1/4 cup finely chopped red onion
1/4 cup chopped tomatoes
1/4 cup chopped fresh cilantro
1 clove garlic, minced
Juice of half a lime
Pinch of cayenne pepper, more to taste
Salt, to taste
Mash the avocados in large bowl. Mix in onion, tomatoes, cilantro and garlic. Mix in the cayenne pepper and salt to taste.
Serve with tortilla chips, tacos, quesadillas, burritos, fajitas or whatever else you like.
Can be prepared 4 hours ahead. Place plastic wrap directly onto surface of guacamole. Refrigerate.