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How do you show your love for avocados? Vegans, vegetarians and omnivores know that within this dark green fruit (yes, it is a fruit, not a vegetable) is a healthful yummy that has been a staple to parties and sport-watching events all over America. According to Fine Dining Lovers, over 4.25 billion of these cholesterol-free, sodium-free, sugar-free, gluten-free pear-shaped diet dynamos are consumed every year. We love avocados so much that on Super Bowl Sunday 53.5 million of them are consumed. Who knows how many tortilla chips we eat.

Avocados top the Environmental Working Group’s Clean 15 list. Avocados are so versatile that they can be used as a replacement for oil, provide a creamy texture for soups and desserts, and can be sliced and added to sandwiches and salads. But, one of my most favorite reasons for loving avocados is for guacamole! Guacamole is so loved that there is a National Guacamole Day!

You don’t have to go to a restaurant to enjoy guacamole; it is easy to make a home. Svitlana Flom from Art de Fete shares her quick and easy guacamole recipe.

guacamole ingredients

Art de Fete’s Spicy Guacamole

  • 3 avocado, ripe
  • 1½- 2 medium vine or Roma tomatoes
  • ½ red onion, finely diced
  • 1 jalapeño pepper, deseeded, finely diced
  • 3 tablespoon cilantro, finely chopped
  • 1 lime, squeezed
  • 1-2 small garlic cloves, minced
  • A pinch of cumin
  • 5-10 dashes of hot sauce (optional)
  • Kosher salt, to taste

Directions

  1. Deseed tomatoes: Slice tomatoes in half and cut out white divot. Cut tomatoes into quarters, then cut out the seeds with a sharp knife. Deseeding is absolutely necessary and it will ensure that your guacamole is not watery. Slice deseeded tomatoes into strips. Dice tomato strips finely. Set aside
  2. For the avocado: Slice the avocado open vertically and remove the pit. Using just the tip of the knife, slice into avocado flesh in a criss-cross pattern. Squeeze out the flesh into a serving bowl, then squeeze lime juice on top to prevent avocado from browning. Mash avocado with a mortar or fork but keep it somewhat chunky.
  3. To make guacamole: Add all diced ingredients, cilantro plus minced garlic. Add few dashes, or more than few, depending on your liking. I like traditional Cholula in it. I also like to add a pinch of cumin spice, it’s just so earthy and delicious.
  4. Season guacamole with kosher salt and gently mix all the ingredients to combine. Squeeze a bit of lime juice on top. Sprinkle with a tiny bit of salt and serve with tortilla chips.

Guacamole making

So for today, National Guacamole Day, I say “Hail to the Hass!”

 

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