Perfect Guacamole

Tags

appetizer, chips and dip, cilantro, cooking, dip, food, guacamole, mexican food, recipes, salsa, tailgating food

You need to know a couple of things about me before we embark on this journey of green goodness.

First: remember when I told you about my first tailgating experience and we talked about how to make our own salsa? WELL, that same weekend I was going to write about guacamole as well, since this is a blog about love sometimes and I believe that salsa and guacamole are in love. ANYWAYS, I had taken some pictures of guacamole at my friend Jessica’s house while visiting her and making citrus pesto for her mother, and they turned out horribly.

Except, that is, except for a few frames that I didn’t have in my OTHER set of guacamole pictures. I made guacamole last night for Nannie and, per usual, didn’t take the right set of pictures because 1. I’m easily distracted and 2. Jay was chopping and I missed a few things.

I’m telling you this so you understand why the pictures look like they came from two different occasions. It’s because they did!

I’m really sorry about that.

But, this is how I make guacamole. It’s good, and fresh, and fabulous. Like my sister Emily.

Guacamole

I make my guac very plain, but you could stir in sour cream, diced tomatoes, fresh peppers – whatever you like! Here’s what I use:

2 avocados
juice of one lime
1 teaspoon canned jalapeno juice (my mom did this once and it was so good I always do it now!)
salt like whoa
1 teaspoon minced canned jalapenos
1 tablespoon minced cilantro
1 tablespoon minced onion
1 clove minced garlic

So we have our ingredients. First, cut all the way around each avocado.

Then, take the seed out – don’t hurt yourself if you do a knife-whacking maneuver!

Then, make criss-cross slits in the avocado, like this:

Now, use a big spoon to scoop the flesh out of the avocados into a big bowl.

A note on avocados: they should be soft, not hard (I rarely say that about ANYTHING. Sorry, Mama.), not have any broken skin, and be very dark in color. The end.

Now, grab your lime!

To the avocados, add the juice of half the lime, we’ll taste it later and see if we want more. I start with half and add more if I want a more tart guacamole – each lime is different!

Then add lots of salt, the jalapeno, jalapeno juice, garlic, and onion.

Now, using a fork, start to mash the guacamole to the consistency of your liking – I really like to keep my guac chunky, but that’s totally up to you. Then grab your cilantro….