Guacamole is practically a food group when you live so close to the Mexican border. Luckily, it’s also ridiculously quick and easy to make. From getting the idea to make guacamole to sitting down to blog about said guacamole lasted maybe five minutes… Not to mention it is deliciously creamy with vibrant spices and an onion-y bite.
By the way, an important tip to keep in mind: be sure to save the pit of the avocado to mix into your guacamole. This will keep it from turning brown. A splash of lemon or lime juice will help as well. Curious why guacamole turns brown so easily in the first place? Here’s a great explanation why.
5 medium sized avocados, pitted and cubed
1/4 cup red onion, chopped
1 cup cilantro, chopped
1-2 tbsp ground cumin
1 tbsp chili powder
Combine ingredients until well combined and creamy. Enjoy with tortilla chips.
Note: Please note that the measurements listed are approximate and should be adjusted for your own personal taste. For instance, I personally have a
major slight obsession affinity towards cumin, so I tend to use a lot of it. You might not prefer as much as I do, so please tweak the spices, and even the amount of onions and cilantro, to your taste.