I think people are a little confused. Depending on who you ask, September 16th and November 14th are BOTH National Guacamole Day. Remember that time I ranted and raved for an entire post about how I missed National Guacamole Day because it’s like my favorite condiment ever?! Yeah. That happened. Not sorry. Guac is THAT good.
Apparently last Friday (November 14th) was national SPICY Guacamole Day. Like I need an excuse to eat more guac. But hey, I’ll roll with it! I also was craving guac/chipotle like a mofo while I was in Italy. Weird, huh? I do like the guy who wrote this CNN article though: “Guacamole, like chocolate, is a gift to mankind from the Aztecs.” HELL to the YES.
I know there are a ton of guacamole recipes out there. Everyone seems to try and imitate Chipotle’s secret recipe for their guac cuz that stuff is freaking gold. GOLD. But to be honest…I kinda like mine better. My friend’s dad even asked me to move in with them in Colorado so I could make it for them all the time. Not kidding. This actually happened.
The funny thing about this recipe is, I’ve probably made it 100 times (with no exaggeration) but I’d never written it down until now. My best friend Daniela and I always kind of just…throw things together and then taste as we go. And it always turns out sooo good. Especially with plantain chips. Those things are like CRACK. And every time I say that, Mean Girls pops up in my head. Say crack again. CRACK.
So here’s Dana and Daniela’s (not so secret anymore) guacamole recipe. It only took us 100 times to actually write it down…so enjoy and prepare for taste bud explosion. Or tears of joy. Just go eat it. You could also make this autoimmune-friendly by leaving out the tomatoes and peppers. It’s still insanely good.
- 2 ripe avocados, halved and pitted
- 1 handful of cherry or grape tomatoes, quartered (or one roma/plum tomato)*
- 1 handful cilantro (about ½c loosely packed), chopped
- ½ cup chopped onion (about ¼ medium onion)
- ½ lime, juiced
- 1 tsp fresh minced garlic
- ½ tsp salt, plus more to taste
- ¼ tsp fresh ground black pepper*
- optional: small pinch of red pepper flakes or ground chipotle pepper
- Scoop the avocados out of their pits and mash with a fork or a potato masher. Leave some chunky bits, you don’t want to pulverize the crap out of it so you have pudding-like guac.
- Stir in the rest of the ingredients. Taste and adjust the seasonings to your liking: usually we add a tiny bit more garlic, salt and pepper.
- Serve on anything and everything. Or, you know, just shovel it into your face with plantain chips. No judgement here.
**For AIP, omit the tomatoes and black pepper.
