All guacamole is ridiculously easy, but I really just did not know what to call it and was coming up with nothing creative. Sorry, I think my brain is fried. The end of the year can do that to ya.
So this guac? There is nothing weird and nothing fancy about it. Although it took everything in me not to add some diced mango to this. Mango Guacamole is one of my favorites!
But sometimes simple is all you really need.
So guac was the last key piece to my Mexican themed week.
Ok well, not really. I kind of have a gazillion other things I would have loved to show you guys, but I only had seven days to do it. That’s just not enough time to fully complete my Mexican meal, but I mean there is Cinco De Mayo in May so I’ll just shove another full week of Mexican in your faces then.
Since I never do anything basic around here, I thought I would give you guys the guacamole recipe that everyone loves. The secret is the cumin. No one knows it’s there, but it sets the guac apart from most others.
Plus, this one is perfect for parties. It fits everyone’s diet. Vegetarian, vegan, gluten-free, heavy on the fruit and veg. Ah what? Yeah! I created a recipe for everyone. 2013 goal has finally been met!
All right, you are going to want to serve this guacamole with a big pile of chips. Yup, yup, yup.
Guacamole + chips = last night’s dinner. Totally balanced and totally awesome.
Also, I really like to salt the rim of my serving bowl. One, because it looks super fun, and two – I do love me some salt.
What are your New Years Eve plans? Please tell me you have decided to make a Mexican feast complete with these Chimichangas for breakfast, these oven-fried ravioli’s with spicy fontina queso fundido (yes!) for snacking, these loaded crockpot carne asada tacos (double yes!!) and these beer spiked churros with chocolate dulce leche (definitely a must!).
It is my Uncle’s (the rest of the cousins are here a few more days!) last night in town, but I am not sure of the full plans yet.
Ridiculously Easy Classic Fiesta Guacamole.
Servings: 2 Cups
Calories Per Serving: 519 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 3 large ripe hass avocados halved, seeded and peeled (they have to be ripe!)
- 1 large or 2 small limes juiced
- 1/2 teaspoon ground cumin
- 1/2 a small onion diced (I normally use a red onion)
- 1 leave large jalapeño seeded + chopped ( some of the seeds in for a little heat)
- 1 cup grape tomatoes quartered
- 1/4 cup fresh cilantro chopped (or more to your liking)
- pinch of salt and pepper
View Recipe Comments
- Add the avocado halves to a medium size mixing bowl. Squeeze the lime juice over the avocados and toss well to coat. Add the cumin. Now grab a fork and lightly mash the avocados. I like to keep my guacamole on the chunky side. Next fold in the diced onion, chopped jalapeño, grape tomatoes, cilantro and a pinch of salt and pepper. Taste and season with more salt and pepper if desired. Grab some chips and dig in!
All I know it there will lots of guac. Obviously.
P.S I have to say a quick thank you to you all! I am still in shock that so many of you read and make my recipes every single day. It honestly blows my mind away and I just cannot thank you guys enough. While 2013 was crazy busy, mind boggling and at times very hard, it has still been completely amazing, and an incredible year for Half Baked Harvest!! I have a pretty good feeling that 2014 will be a great year as well and I already have lots of exciting things to look forward to and share with you!! So thank you for your comments, tweets, pins and support of my tiny little space on the internet!
Happy New Year!