This guacamole recipe is a great – no, huge – leap up from using one of those premade seasoning packets to mix into mashed avocados. We’ve been using a handwritten copy since the mid ’00s but it’s one that never made it to the site until I started getting serious about putting all my recipes online for the kids.
Avocados have an incredibly long history, dating back long before humans, when mammoths and other large land creations would snack on them whole and travel long distances, depositing the seed and helping the tree reach places it might never have otherwise. Over 2000 years ago, humans in the now-named Mexico and Central American regions were cultivating what they named (in their languages), testicles.
Nowadays, that wouldn’t get passed censors, but if it did, it’d probably be a hit. In the 1800-1900s as the fruit made it’s way north, the name was not popular and eventually evolved to be called the name we know them by now. The Hass (sounds like pass) avocado, the most popular in North America, has an over 100 year old history from the Hass family of cultivating avocados and making happy mistakes to develop what is simply known as the Hass Avocado (which unfortunately made the family very little money for the fame of the little fruit). – from Smithsonian Magazine.
It’s a wonderful addition to nachos, tacos, burritos, pretty much any texmex or mexican meal. Try building the ultimate burrito with my pulled pork, refried beans, spanish rice, and this guacamole. Oh, and loads of cheese and sour cream. It’s fantastic in layered dips, too.
While you’re preparing the ingredients, work fairly quickly to get the lime juice mixed in to delay the avocado from browning – which is only aesthetics, it doesn’t affect the quality, texture, or flavour, at all.
- 3 avocados almost overripe, peels and pits removed
- 2 tomatoes small, diced very small, drained - see notes
- ½ small onion diced fine
- 1 tbsp fresh cilantro chopped, or 1 tsp dried cilantro
- 1 tbsp garlic minced
- 2-3 tbsp lime juice
- ½ tsp Frank's Hot Sauce
- ½ tsp salt
- ¼ tsp ground cumin