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Guac and Awe, Nacho average guacamole

Guacamole Recipe 

Meal Type: Snack
Difficulty level: Easy
Dad Rating:👍👍
Kid Rating: 👍👎
Total Servings: 4 at 2oz per serving.
Calories per serving: 146
Cost per serving: $1.12
Prep Time: 14 Minutes
Cook Time: 0 Minutes

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Ah, guacamole—the only thing that can make a tortilla chip feel fancy. Making guac is so easy, even my blender is jealous it’s not involved. But remember, great guac isn’t just made—it’s born from ripe avocados and terrible dad jokes. Let’s take a dip into this recipe that’ll guac your socks off!


Start with a ripe avocado. You want it soft but not too soft—this isn’t mashed potato night, people. Cut them in half, remove the pit with a quick hack and twist of the knife (careful, that thing’s basically a bowling ball), and scoop out the green gold. Use the mortar and pestle to “squish and dish” until a slightly chunky consistency. Pro tip: If your avocados are rock hard, wait a few days. Guac is patient, but your teeth won’t be.


Next up depends if you have already prepped some pico de gallo or not. Short cut step here to just add a few scoops of pico, pressed garlic and mash again with pestle to mix evenly. If you don’t already have the pico, use the vegetable chopper to dice up the tomatoes, onions, and peppers finer than your dad’s dance moves at a wedding. Add them to your avocado mash, and then squeeze in the juice of one lime—it’s like giving your guac a little citrus hug. Toss in some salt and pepper, but not too much. We want guacamole, not a salty guilt trip. 


Chop a handful of fresh cilantro and mix it in. It’s the green garnish that says, “I care about flavor and presentation.” If cilantro tastes like soap to you, feel free to skip it—your guac, your rules. But if someone complains, remind them it’s guacamole, not guaca-moan-about-it. 


Now it’s time for the secret ingredient, cumin. There is nothing I love more than cumin in a Mexican dish. Add some for flavor, mix again and taste test at this point; if it’s not perfect, lime and salt are your best friends.


Pour your guac into a bowl (or eat it straight from the mortar —no judgment here). Pair it with tortilla chips, veggies, or even slather it on a burger if you’re feeling wild. Just remember, double-dipping is frowned upon unless you’re home alone. Congratulations, you’ve just made a guac-tacular snack. Share with your family and comment below if it guac’d their world. 

Ingredients:

  • 1 Avocado ($1.00)
  • 1/4 Red Onion ($0.40)
  • 1 clove Garlic ($0.10)
  • 1 Jalapeño ($0.35)
  • 1 Lime ($0.79)
  • 2 Roma Tomatoes ($1.25)
  • 1/4 teaspoon Cumin ($0.04)
  • 1/4 teaspoon Salt ($0.01)
  • 1/8 teaspoon Pepper ($0.01)
  • 1/4 bunch fresh cilantro ($0.50)

Instructions:

  1. Cut the avocado in half by slicing a knife into the skin until it hits the pit. Guide the blade along the pit until a 360° incision is complete. (2 minutes)
  2. Twist the two halves of the avocado in opposite directions to expose the pit on one side.  (30 seconds)
  3. Remove the pit with a gentle squeeze of the avocado half. If it is being stubborn, hack the pit with knife so it is stuck in the pit like a screwdriver in a flat head screw. Give it a twist to dislodge. (1 minute)
  4. Scoop avocado green goodness out of the skin with a spoon and place in mortar. (1 minute)
  5. Mash avocado in mortar with pestle to a smooth but chunky consistency. (1 minute)
  6. Chop onion, tomatoes, and jalapeño with the vegetable chopper if you aren’t using an already prepared pico. (4 minutes)
  7. Add chopped vegetables or pico to the guacamole inside of the mortar. (1 minute)
  8. Add pressed garlic to the mixture. (1 minute)
  9. Add lime juice to the mixture. (30 seconds)
  10. Sprinkle in cumin, salt and pepper to the mixture. (1 minute)
  11. Add cilantro leaves to the mixture. (1 minute)
  12. Mash with pestle again to combine all ingredients to the consistency/ chunkiness you desire. (1 minute)
  13. Taste, tinker, and enjoy!

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