Authentic guacamole. This traditional Aztec dish consists of avocado, tomato, onion, jalapeno, lime juice, cilantro and spices. For those around my age (32), you might have noticed an increase in the popularity of guacamole and there is actually a reason for it. The U.S. government lifted a ban on importing Mexican avocados in the 1990s. I really don’t get why we had a ban on avocado to begin with, but alas that’s no more.
So tomorrow is our one year anniversary. It’s crazy to think we’ve already been married a year. It was a day neither of us will ever forget and are so thankful for all of our family and friends that were able to join us. So much has happened in the past year, including new jobs for both of us, a new house, and starting this blog!
So why did I pick guacamole to post today? Because any time we make anything Mexican related (which is quite often), Lauren immediately goes “Guacamole?” She thinks it’s required to have guacamole as a side. And while we don’t have it every single time, we do have it more often than not.
This authentic guacamole recipe is house staple for us. I don’t think we’ve made another version in at least three years, although I have looked at some different recipes, but just have never pulled the trigger because we know how good this one is. It’s inspired by Alton Brown’s recipe on Food Network. Make no mistake, there is nothing fancy about his, but if you’re looking for a good authentic guacamole recipe, this one should be the one you try. Enjoy!
This authentic guacamole recipe consists of mashed up avocado, tomato, onion, jalapeno, lime juice, cilantro and some spices.
- 3 avocados, halved, seeded and peeled
- 1 1/2 limes, juiced
- 2 small tomatoes, diced
- 1/2 medium white onion, diced
- 1/2 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 3/4 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp cayenne pepper
- 2 tbsp cilantro, chopped
In a large bowl, place scooped avocado and half of the lime juice.
Using a potato masher, mash the avocados to desired consistency.
Add remaining ingredients and mix thoroughly.
Taste to see if spice is just right. (Our recipe has a little extra lime juice, cumin and cilantro compared to most)
Let sit for 1 hour at room temperature and serve.