Enjoy my easy go-to guacamole recipe that is ready for dipping in 10 minutes!
- 4 avocados
- 1/2 white onion chopped
- 3 cloves garlic minced
- 1 jalapeno diced, I also like to use serrano peppers (remove seeds if you don't enjoy heat)
- 1 tbsp lime juice small lime, or half large lime
- 1/2 cup cilantro roughly chopped
- 1 tsp chicken bouillon replace with salt for vegan/vegetarian-friendly
- 1/4 tsp black pepper
- 1 tsp cumin
- Add all ingredients to a large mixing bowl and combine until well mixed, and as smooth as you like. (I prefer mine chunky!)
Growing up in the Midwest, making guacamole with my mother was a treat we indulged in only a few times a year. I vividly remember carefully prying the pit out of the avocado, scraping off every last beautiful green bit, and ripping open the paper seasoning envelope, so determined to get every morsel of it that we’d dump lime juice into the empty package to swish out the delicious salty goodness that was left behind.
Fast forward three decades and I find myself living in Mexico eating homemade guacamole at least once a week. Since it isn’t convenient to find seasoning mixes here, but bags of spices are affordable, I’ve gotten pretty good at making my own custom blends, and doubt I would enjoy going back to the pre-made stuff. (Although no judgment, sometimes easier is absolutely the right call!)
The biggest discovery I found was the addition of chicken bouillon powder instead of salt. It really gives it a deeper flavor that is reminiscent of those little packages I used with my mother. The bouillon adds a little more sodium and takes away its rad vegan status, but if those aren’t barriers for you, then give it a try and let me know what you think!
For a little extra decadence, you can slice and fry up some corn tortillas to make some easy homemade chips, or even toss some pre-made tortilla chips in the oven or air fryer for a few minutes to get them warm and crispy before serving.
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