Ask Jen about guacamole

chips and guacamole

I grew up in a very “American” house, for lack of a better phrase. Other than pizza and pasta, we were always a meat and potatoes kind of family. If my grandparents didn’t cook it, neither did my parents. It’s just the way it was. We rarely had “something new” for dinner. Not that that’s a bad thing, it’s just the way it was.

onion, tomatoes, garlic, lime and avocadoI do, however, remember the first time we had tacos for dinner. I kid you not, it was when I was in high school in the 90s (and I’m still 29. Do the math). This was a big deal — taco shells came from the grocery store; mom didn’t make them. Seasoning from a package, lettuce, cheese, tomatoes … this wasn’t going to be one of mom’s homemade meals. It was weird. She had to “make” at least one aspect of this meal.

Que the guac.

I have no idea how or where she got her recipe for guacamole. When I ask, she just giggles and says she can’t remember. Bless her heart … she wanted us to eat this green goo that smelled like, well, green goo. Hesitantly, we tried it. Let’s just say, she’s altered her original recipe quite a bit, and it’s now a staple at every Daytona 500 and Super Bowl party in our family.

Note to self: We’re going to start celebrating Cinco de Mayo, as another excuse to make mom’s guac.

So, in celebration of National Guacamole Day today, I would like to share my mom’s guac recipe. It’s nothing fancy, but it’s oh-so-yummy!

Go make something awesome,

Taco Night Guacamole

chips and guacamole1 fully ripened avocado halved, pitted and peeled
1/2 fresh squeezed lime juice
1/2 cup finely diced tomato
1/4 cup minced onion
1 Tbsp. minced jalapeño pepper
1 tsp. minced garlic
Salt and pepper to taste

(this recipe can easily be doubled)

1. In a small bowl, mash avocado with a fork or potato masher to make a slightly chunky mixture.

2. Stir in lime juice, tomato, onion, jalapeño, garlic and seasoning. Serve with tortillas and enjoy!

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