A famous quote by Julia Child says, “A party without cake is just a meeting.” But in our house, we say, “A party without guacamole is simply not a party.”
Our family loves guacamole. My little one has always love avocados since I introduced him to it. Now that he’s a bit more grown up, he enjoys his avocados in the form of a guacamole dip. But as moms out there know, one of the biggest dilemmas when cooking is that we sometimes have to create a baby version and an adult version of the same recipe. The guacamole that that my toddler loves is quite different from the one my husband prefers.
The guacamole that we make at home is from the guacamole recipe my husband learned while working at a Mexican restaurant in the United States. Which is a mix of Pico de Gallo (chopped onions, tomatoes, and peppers, seasoned with cilantro) and an avocado purée, made separately and then combined, making it easy to customize the recipe for different people.
Case in point, my toddler prefers eating the avocado purée on its own, while my husband needs to add in a bit more Pico de Gallo in his version of this guacamole recipe. And me? I’m happy either way, and eat a bit of everybody else’s.
The one thing that my husband and son agrees on though is eating guacamole with nacho chips or fajitas. I, on the other hand, love to use it as a condiment for just about anything.
Let’s start making this super easy guacamole recipe.
What You Need:
- Pico de Gallo
- ½ Onion
- ½ Lime
- Chopped Jalapeño (Or other spicy pepper, to taste)
- Chopped Cilantro
- Salt to taste
- 2 Large Avocadoes
- ¼ cup Pico de Gallo
- 1-2 cloves of Garlic, minced
- ½ lime
- Dash of Olive Oil
- Cumin, Salt, and more minced Jalapeño (to taste)
How to Make Guacamole
STEP 1: First, prepare the Pico de Gallo. Chop the onion, tomato and pepper into small pieces.
STEP 2: Add the juice of half of a lime, some chopped cilantro and salt to taste. Set your Pico de Gallo aside.
STEP 3: After preparing your Pico de Gallo, it’s time to prepare your guacamole. Start by cutting your avocados in half, remove the seed, and scoop out the avocado flesh into a bowl.Mash the avocado with the juice of half of a lime, the minced garlic, and a dash of olive oil.
STEP 4: Add the Pico de Gallo, and the rest of the ingredients, to taste.
TIP: I couldn’t find jalapeño peppers here in my area of Spain, so I improvised a bit and used different type of pepper that’s similar in taste with the jalapeño for this guacamole recipe. Feel free to play around with this recipe. Don’t be afraid to customize your own dip with similar local ingredients.
Try these super cute serving bowls for your guacamole and pico!