I’ve been making this guacamole since college… which I graduated from 14 years ago. That’s a long time to be making the same guacamole. It goes without saying, this has been my tried and true recipe and will be forever after.

I’m going to tout my own horn on this one. I love this guacamole. Others love this guacamole. It’s tart and bright, packs just enough heat from the cayenne, and has a nice bite from the raw red onion. Once, I served this to my husband’s family and overheard his Uncle Ronnie tell someone it was the best f*cking guacamole he’d ever eaten. The compliment of my life.

  • Three Haas avocados, halved, seeded and peeled
  • 1 lemon, juiced
  • Kosher salt, to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne
  • 1/2 medium red onion, finely minced
  • 1/4 cup chopped cilantro
  1. In a medium bowl, add the avocados, lemon juice, onions, cilantro, spices, and a good pinch of salt. Mash ingredients to a chunky consistency. Adjust spices to taste. I always play around with the spice mix based on my spice and salt preference. Refrigerate for 1 hour for best flavor, or serve immediately.

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