When you’re eating guacamole, you’re eating history that dates back to the 1500s. The Aztec empire created this spread with the same ingredients that many restaurants use today. The Aztecs called this saucy spread “ahuaca-mulli” which translates to avocado-mixture or avocado-sauce.
The word guacamole is derived from Nahuatl, a language from Central Mexico. Years ago “waka’mole” and “huaka’mole” were were a few different ways to pronounce guacamole.
Guacamole has always been a table pleaser. The Aztecs believed it to be a natural aphrodisiac and with more natural monosaturated fat and protein than other fruits available, it was vital to their diet. Avocados have almost 20 vitamins and minerals, so there’s no reason not to whip up my modern take on Guac everyday.
What makes my version different is I really love adding cumin to Guacamole. Plus I love chunks of fresh tomatoes, onions, and jalapeño, along with a good dose of cayenne pepper. You can make this guac smooth or chunky depending on your tastes. I prefer chunky, so I simply mash the avocados by hand so there are still chunks of avocado present.
TIP: use food prep gloves while mashing your avocados by hand to make clean up a breeze.
- 3 avocados peeled, pitted, and mashed
- 1 lime juiced
- 1 tsp salt
- 1/2 cup finely diced red onion
- 3 tbsp fresh cilantro chopped
- 1 small tomato diced
- 1 tsp minced garlic
- 1 tsp cayenne pepper or more to taste
- 1 tsp ground cumin
- 1-2 diced fresh jalapeño any hot peppers would work here, serrano, habanero, depending on how hot you want your guac.
- In a medium bowl, mash the avocados to the consistency you desire. Then squeeze in the lime juice. Gently stir in the rest of the ingredients (salt, onion, cilantro, tomatoes, peppers, garlic, & cumin.) Add in cayenne pepper to taste. Refrigerate 1 hour for best flavor, or serve immediately.
- Serve with chips or top onto a yummy taco salad!
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