This Easy Guacamole recipe is by far one of the easiest recipes! I love guacamole. It is refreshing and just dances all over my taste buds. I remember the first time I had it in a Mexican restaurant in Manhattan with some warm tortilla chips. I was hooked forever! The creaminess of the avocados were amazing. Since that time, I now have guacamole once a month (or maybe twice or three times).
AVOCADOS
Picking the right one can be an art. I know gently getting rid of the stem can reveal a bright green color underneath and that can show if you will have a good one. Also, gently pressing on the skin can also prove to be helpful in the selection process.
HAAS VS GREEN AVOCADOS
The Haas avocados have more fat than the green ones. I love them both! With that said, Haas will give you a creamier guac. I like to combine the green avocados with the Haas sometimes. Use the ones you have on hand.
LIMES OR LEMONS
I feel that to have a more authentic guacamole, you need to use limes. For me, personally, lemons are not as rich and flavorful to enhance the guacamole. With that said, you can use lemons if you prefer.
SALT
Salt is key to a good guac. I use Kosher salt and sometimes I use pink Himalayan salt or sea salt. It just depends on what I have on hand.
PEPPERS
Bell peppers and jalapenos add just the right taste. Once I had chili peppers minced in the guacamole. That added incredible depth and some serious heat. I felt that by using cayenne, you would be able to adjust your heat level.
CILANTRO
Fresh chopped Cilantro leaves add another level of flavor to any guacamole. Make sure they are fresh. If the leaves are yellow, then don’t buy them.
Ingredients
- 2 cans chickpeas drained and rinsed
- 1 cup cauliflower chopped
- 2 tbsp extra virgin olive oil or coconut oil
- 1 large onion chopped
- 2 tbsp bell pepper (chopped)
- 1-2 tsp jalapeno (minced)
- 1 tbsp fresh cilantro leaves (finely chopped)
- ground pepper (to taste)
- cayenne pepper (optional)
- Tortilla or bean chips (to serve)
Instructions
- Cut the avocados in half and remove the pit. Scoop out the flesh with a spoon.
- Roughly mash the avocado with a fork. Mash it a lot for a creamier guacamole or you can mash it less to make it chunky.
- Add the chopped onion, cilantro, bell pepper, black pepper, and jalapenos
- Add salt and lime juice. Lime juice will help to balance the richness of the avocados and will also keep avocados from turning brown.
- Serve and enjoy!
Notes
- Serve with tortilla chips, on pita bread or on toast.
