The Aztecs first made guacamole in the 16th century by mashing avocados. The name “guacamole” comes from the Nahuati word, āhuacamolli, which literally means “avocado sauce.” Avocados have high fat and protein for a fruit and were a dietary staple in Central America. They were also prized as an aphrodisiac.
Serves 3-6. Prep time: 15 minutes
• 4 avocados, ripe
• 1 onion (½ if large), diced
• 4 Roma tomatoes, diced
• 4 jalapeno peppers, minced
(remove seeds if you want less spicy)
• 1 garlic clove, peeled and minced
• 1/4 cup of lime juice
• 1 bunch of cilantro, chopped
• ½ tsp of salt
- Wash ripe avocados (should give to gentle pressure) in cold water and dry thoroughly. Wash lime, tomato, jalapeno, and cilantro and set aside.
- Cut avocados in half and twist. Remove the seed. Using a spoon, scoop out the flesh into a medium-sized bowl.
- Using a fork, mash the avocado to desired consistency (We like it a little chunky).
- Add lime juice and mix.
- Add tomato, onion, garlic, cilantro, and jalapeno (use gloves to handle jalapenos). Combine with avocado mixture, combine well, and adjust seasoning by adding more salt or lime juice if desired.
Refrigerate until serving. Adjust the recipe as you like it, for example, omit or reduce onion or garlic, skip the jalapeno, or avoid the cilantro. Add an extra squeeze of lime juice on top if you don’t plan on eating it for several hours—this will prevent browning. Enjoy with tortilla chips or use as a dip for crisp veggies like celery and carrots.