Easy Guacamole Recipe
Avocados haven’t been a frequent ingredient in my kitchen for years. The ones I tasted before in Belgium were quite bland, had a very artificial texture and were downright uninteresting. However since I moved to Spain these green gems are on the menu weekly. They are just so yummy over here!
I guess the trick to make the guacamole even better is to keep the avocado chunky by mashing it up with a fork instead of blending all the ingredients into a paste. Add enough fresh cilantro and lime juice. That gives the ultimate boost. You can replace the spices in this recipe by my homemade taco seasoning!
I once heard that adding the avocado pit to the guacamole helps to keep it green and fresh if you make it in advance because it keeps the avocado fresh! I have honestly no idea why that is, but I have to say that it works.
- 2 ripe avocados
- 4 cherry tomatoes
- 2 tbsp onion chopped
- 2 tbsp lemon juice lime juice
- a handful fresh cilantro chopped
- a handful fresh mint chopped
- ¼ tsp ground cumin
- ¼ tsp garam masala (optional)
- garlic powder
- Open the avocados and remove the big pit in the middle. Scoop the avocado meat out of the skins using a spoon and then add it to a mixing bowl or deep plate. Roughly mash the avocado up with a fork.
- Slice the cherry tomatoes open and deseed them under cold running tap water. Chop the tomato meat up finely. Add this together with the chopped onion to the avocado.
- Stir the guacamole quickly. Then season it with the ground cumin, the garam masala, a pinch of garlic powder and some pepper and salt.
- Stir the guacamole. Then add the freshly chopped cilantro and mint. Drizzle with the lemon or lime juice.
- Stir the guacamole well again until creamy. Check the seasoning and add extra salt, garlic powder, pepper, cumin, garam masala or lime juice to taste if necessary.
- Chill the guacamole in the fridge for 30 minutes. Scoop it into a clean bowl and serve.