Authentic guacamole is easy to make and full of flavor, this recipe is a must try!

It seems that guacamole has become almost as common as apple pie within American cuisine. Well, that may be stretching it a bit, but you’ve got to admit that for something started by the Aztecs back sometime around the 16th century, this little dish has done alright for itself and in my humble opinion has probably gotten even prettier over time.

Authentic Guacamole

Name: Authentic Guacamole
Prep time: 15 min
Total time: 15 min
Ingredients: 3 ripened hass avocados; 1 large lime ((or 2 small limes)); 2 tomatoes (, cubed in 1/2 inch pieces); 1/2 small red onion coarsely diced; 1 chile pepper seeded and finely diced; 1/2 bunch cilantro (, washed, stemmed, coarsely chopped); 1 tablespoon kosher salt; Optional: 2 cloves crushed garlic

Love good salsa? You’re going to love our Grilled Corn and Black Bean Salsa!

“For most of us who are making our own authentic guacamole, it all starts here in the produce section of your supermarket.”

Although it’s commonly nestled among the vegetables that get along quite will with it, the avocado is a fruit that grows on a tree. There are a few different varieties, but the Hass Avocado is among the most popular to use and it is the kind we most often see when out shopping. Take a look at this link that can give you a little more information about the different types of avocados. The picture above, taken in my favorite local grocery store, shows a good mix of hass avocados at varying degrees of ripeness. Those with the darker skins are the ones that were begging me to take them home. I happily obliged.

These are a few of the things that get along nicely with avocados and are the mainstay of my own recipe. Missing from this group portrait is a good friend introduced to me by my father many, many years ago, garlic. Garlic is of course optional but it is almost always well received with the rest of the gang, pictured above.

peeling avocado for authentic guacamole.

Everyone has their own way they like to peel an avocado. My preferred method is to score the skin with a paring knife, down to the pit. I do this in quarters, and the skin comes off nicely and the pit is accessed and discarded with minimal mess, something I’m all about!