The other day I had the brilliant idea of sharing our favorite restaurant-style guacamole recipe in honor of Cinco de Mayo. I didn’t get around to it. Instead I spent the day with laboring women whose baby’s births have now given them an extra-special reason to love May 5th. 🙂 So the recipe ended up late for Cinco de Mayo. But, hey! It’s four days early for Mother’s Day, and even earlier for all sorts of summer celebrations, all of which will be improved by a hearty dose of guacamole. I’ve discovered that for our weekly Sunday crowd of 20 or so people, 8-10 avocados is about right. So that’s the size recipe I’ll share with you here. Feel free to cut it in half if your group is smaller. And remember my handy-dandy tip for freezing avocados if your avocados are ripening faster than you can use them! We’ve never had enough guac left over to try freezing it, but I’m sure it would work great too.
Easy Restaurant-Style Guacamole
- 8-10 medium avocados, soft and ripe
- 1 small white or yellow onion, minced finely
- 2 small Roma tomatoes, diced finely
- 6-8 stems of fresh cilantro, minced finely
- 1/4 to 1/3 cup lime juice, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1-2 teaspoons salt, to taste
Peel, de-seed, and mash avocados in a medium sized mixing bowl. I like to use a heavy wire whisk for this task. Once the avocado is well mashed, add all the remaining ingredients, combining well. If you like your guacamole spicy, try adding one finely minced serrano pepper to the mix. Enjoy!
Hint: if not serving immediately, cover with plastic wrap, pressing the wrap against the surface of the guacamole, to prevent browning. I like to make my guacamole no more than a couple hours ahead of time, so it stays a nice bright green.