I love guacamole to the point where I have zero self control and can’t stop eating it.
But I have to admit I am pretty picky when it comes to the dip. I followed a bunch of different guac recipes when we first got married, and I finally made my own and haven’t strayed since. It’s chunky, a little sweet, salty and tangy. I am always asked for this recipe and I’ve never paid attention to the portions of each ingredient until recently when I finally wanted to document and share it with all of you!
It’s perfect for a summer night with some tortilla chips, on top of a turkey burger or as a healthier alternative to sour cream on tacos!
I hope you enjoy it as much as we do!
6 ripe avocados, peeled and pitted
Juice of 1/2 lime
Splash of lemon juice
1 cup of baby tomatoes, diced
1/2 cup of corn
1/2 cup of chopped purple onion
1/4 cup chopped cilantro
Salt to taste and a dash of pepper
1. Add avocados to a bowl, mash until only small chunks remain (or creamy, depending on how you like your guacamole!).
2. Add tomatoes, onion, corn, lemon and lime juice and cilantro, gently mix with a spoon.
3. Once mixed, add salt and a dash of pepper to taste.