Go-To Guacamole

One of my favorite things about going home is eating all of my favorite foods my Mom makes. One of the staples in our house is southwestern food like tacos, chili, enchiladas and fajitas, so guacamole is made almost weekly to eat with whatever we’re having. While I love my mom’s recipe for guacamole and could easily eat a whole bowl of it by myself, it does have onions in it which I am no longer able to have. This recipe is my own version, based off of hers with a little twist to make it almost as good.

Recipe

This recipe makes about a cup and a half of guacamole, depending on the size of the avocados.

Ingredients

2 medium size Haas avocados

2 tbsp diced tomato

1 jalapeño, make sure to take out the seeds if you don’t like a lot of spice or leave out completely

1 garlic clove, minced

1 tsp white wine vinegar

Mash the avocados with a fork until chunky. The avocados will become more smooth as you mix in the other ingredients so it is better to leave them under-mashed at this point. Add in the tomato, jalapeño, garlic and vinegar. Combine until your desired texture is reached. Serve with your favorite tortilla chips, veggies, or food.

To store in Tupperware, place plastic wrap directly on guacamole, pressing to make sure there are as little air bubbles as possible. Seal container with lid over plastic wrap for 1-2 days. If guacamole browns on top, you can scrape off the top to see if it is still green underneath.