When I was a sophomore at Loyola College, I traveled to Tijuana, Mexico on a community service trip. Among the many things I brought back from the experience - new friendships, life lessons, and many many memories - was this recipe for guacamole. I learned it from our trip leader and haven't made another guac recipe ever since!
In the six-plus years since I've had this recipe, it's done pretty darn well for itself... from winning my friend's office guac-off competition, to making it into my sister's high school's cookbook. Not to mention that it's been a staple at about a million holiday and birthday parties.
So here's how it goes.
You pit a few avocados...
Mash 'em up...
Chop up some colorful tomatoes, cilantro and red onion...
Mix them up with the avocados, some lime juice and salt...
And tada! You have authentic, Mexican guacamole!
- 4 ripened Haas avocadoes, seeded and peeled
- 1 beefsteak tomato, diced (about 1.5 cups)
- 1/3 cup cilantro, minced
- 1/3 cup red onion, minced
- 3 tablespoons fresh lime juice
- 1 teaspoon salt
- Mash your avocados with a fork (or mortar or potato masher if you have one) in a large bowl.
- Add your tomato, cilantro, and red onion to the avocado. Stir to combine.
- Add the lime juice and salt to the mixture. Stir until well combined.