I find it very hard to believe that I’ve been writing my blog for this long without sharing a recipe for guacamole.
I make it very often. While my daughter doesn’t, and never has liked anything to do with avocado; myself, hubby and the little guy will eat it by the spoonful. It’s just so good with everything: veggies, tortilla chips and of course, nachos. I guess I’ve never shared my recipe because it always disappears too quickly to photograph it. Kind of like my kids when it’s time for family photos.
In my house, I typically buy my avocados in bulk. They come in a bag at Costco of about 6 avocados. After all, they’re so good in so many things: in guacamole (obviously), on toast, as an addition to salads, chilaquiles, or any other type of Mexican food. My son (not yet 2) will eat a whole one for breakfast. Problem is, when I buy them, they are nowhere near ripe. So I can’t buy them with plans to use immediately. I buy them, then wait around for a few days with them sitting on my counter (meanwhile my son can see them and beg me for “‘cado” every time he comes into the kitchen) and plan on using them when they eventually ripen.
Of course, the all ripen at once, so I am stuck trying to use 6 avocados over the next couple of days before they go bad. And as much as I love them, there is nothing grosser than an overripe avocado. While we do eat them up pretty quickly for the most part, I’m usually left trying to use up the last 2 or 3. So I usually make Small Batch Chunky Guacamole.
Many guacamole recipes make a pretty large batch, and use 4 or 5 avocados. Since I usually don’t have that many avocados to work with, I scaled the recipes down to just make a small batch. This is a good thing all around, because 1) You don’t need as many avocados, 2) Guacamole itself doesn’t have a very long shelf life, so you want to use it up quickly and, 3) Avocados, and hence guacamole is high in fat and calories so making less makes portion control a little easier.
This guacamole recipe is full of flavor, and won't go bad before you get a chance to eat it all.
- 1 small Jalapeno pepper, stem, ribs and seeds removed, minced
- 2 Tablespoons minced red onion
- 2 Tablespoons lime juice, from one lime
- 1 Tablespoon minced cilantro
- 1 large clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 ripe avocados, cut into 1/2 inch cubes
Stir together jalapeno, onion, lime juice, cilantro, garlic, salt, and cumin in a medium bowl. Add avocado cubes, and stir everything together, mashing the avocado lightly with a fork. Serve immediately or cover with plastic or place in an airtight container and refrigerate for up to two days.
Small Batch Chunky Guacamole Nutrition Notes:
While guacamole is a nutritious condiment that is full of heart healthy fats and fiber, it is high in calories due to the high fat content of the guacamole. Because of this, keep portions small. Also beware that what you are eating the guacamole with (eg. tortilla chips) may not be so healthy.