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**I am about to divulge my family’s top secret recipe for the absolute BEST homemade guacamole ever! This is a big deal. I hold our authentic Mexican recipes close and hardly share them.**

With Cinco de Mayo around the corner, I thought it’d be the perfect time share this staple around our house.

Guacamole has tons of nutritional benefits. Avocados have more potassium than bananas, are loaded with fiber, and are considered a “good fat.”

Scott LOVES guacamole. So from the months of May to September, guac is made fresh on a semi-weekly basis. If this wasn’t the best guacamole recipe, then I doubt he’d request I make it as often. In fact, we’d probably just buy the pre-made stuff in bulk at Costco. But, this recipe is in fact that good so we make it all the time. I hope you enjoy it as much as we do.

We start off with the typical ingredients: 4-6 avocados, juice of 1 lime [fresh, not bottled], cilantro, onion, salt, pepper, and then a couple of not so “typical” ingredients. I am willing to bet that there’s one specific ingredient you’ve never thought to add to your guac, but when you find out why we do, it’ll make so much sense and maybe even make your guac prep a little easier.

What’s that secret ingredient?

The secret ingredient that makes this the best guacamole is salsa. Yep, salsa. Not the chunky kind from the grocery store, a traditional Mexican red salsa made from 8 arbol chile peppers, 3 tomatoes, 1 clove of garlic, and salt, blended and then cooked on the stove until deep red in color. Two to three tablespoons of this stuff really sets the flavor up nicely.

Why do this? Well, we typically have the salsa already pre-made to accompany other meals and it saves us the step of chopping up garlic and tomatoes. Plus, the arbol chile peppers pair nicely with the spice from the jalapeño we also include in the guac.

You don’t have to worry about this being too spicy either. The guacamole ends up pretty mild, but you can definitely add less salsa if you’d like.