How can you eat quesadillas all week and not have guacamole? This recipe is super simple and quick to make.
4 ripe avocados, pitted and mashed
1 large tomato, or 2 plum tomatoes, diced
2 tsp cumin powder
1 tbsp salt
1-2 tbsp of fresh cilantro, finely chopped
Now, other than the avocados, these ingredient amounts are not exact. This guacamole is more of a feeling. The most basic guacamole is just mashed avocados. The rest of the ingredients are just to enhance that base. These measurements are just my interpretation. You might like more cilantro, or even some cayenne for a kick. Some people like to put onions in there. Make it your own!
To get the avocados ready for the big show, I halve them and remove the pit.
Then I just scoop out their goodness with a spoon.
I am from the “guacamole should be mashed but still chunky” camp. There seems to be a growing “guacamole should be pureed” camp, these days. To each their own, I say. I just take a fork and smoosh the avocados until they’re mostly mashed.
Then in go the rest of the ingredients.
Squirt some lime juice in there if you like and you’ve got guacamole. It’s really that simple. And don’t think you can only eat this with nachos. Try it on a burger sometime!