Avocado is one of my favorite foods ever. I love the color, the creamy texture, and the versatility. My favorite preparation is simple avocado toast (or loaded avocado toast) for sure, but my first introduction to avocado was guacamole so it'll always have a special spot in my heart (and stomach).
I shared a guacamole post a few years ago but I thought it was time for an update. The recipe hasn't changed drastically but the photography looks much nicer, I'd say.
I honestly don't make guacamole all that often because these days, I tend to prefer avocado in its "purest" form. However, whenever I have an avocado that looks like it's about to go off and is maybe just a little too soft to be sliceable, then I see it as the perfect opportunity to mash them up. Guacamole is definitely best when made with slightly overripe avocados, as the softer texture makes them easier to smash up and even if there's an unsightly brown spot here or there, it gets blended into the rest of the dip so it doesn't even matter.
1 ripe avocado
1 tablespoon lime juice
½ jalapeno, finely diced (remove seeds if you're averse to spice)
1 baby orange pepper, finely diced
1 clove garlic, minced
2 tablespoons chopped red onion
1 tablespoon chopped cilantro
½ teaspoon salt
¼ teaspoon pepper
taco spread) and enjoy. The guacamole is creamy and tangy and punchy and subtly spicy. It's delicious.