The Best Guacamole
Happy Tuesday! It’s been over a week since I posted a Tex-Mex recipe so, ya know, it’s time for another one. This time I am going to share something very personal and amazing and wonderful: my guacamole recipe. You might be thinking that there is nothing super special about a guac recipe because literally everyone is making their own guac now. But I promise you, most of them are doing it wrong (no offense).
In Texas guacamole is brought to just about every potluck party- or at least every potluck party that’s worth going to. Usually several people bring guac to the party. And each person thinks their’s is the best. But there can only be one. And I have to say, I feel pretty confident about my recipe to be a strong contestant. It’s not bragging if it’s true y’all.
Here are the components to good guac: it’s gotta be creamy (i.e. you need to choose/use ripe avocados), it’s gotta be tangy, salty, spicy, and chunky. And above all, it’s gotta be fresh. Don’t buy that prepackaged nonsense- be better than the prepackaged guacamole guys. I know you are. Especially when it only takes a couple of minutes to whip up the good stuff. So here is Making Guacamole 101
I know some folks who aren’t into chunky guacamole and I guess to each his own. If that’s how you roll you can always cut your tomatoes into super small chunks. A word of caution though, the smaller you cut the tomatoes the soggier they will become which is gross. But if you’re into soggy guac I’m not going to judge (much). However, if you are into guacamole prepared correctly then you will want to leave the tomatoes in medium sized pieces for 2 reasons: 1.) the tomatoes don’t get soggy (yay!) and 2.) it helps you get a really big bite of guac on each chip. I usually use grape tomatoes that I halve, or I dice my tomatoes into 1/2″ pieces (roughly, I’m not breaking out a ruler every time I make guacamole).
The rest of the ingredients should diced up smaller because getting a large chunk of raw onion or garlic is a great way to ruin a bowl of guacamole (and that is borderline unforgivable). Side note about the tomatoes: if you are getting ready to make some guacamole and realize you used the last of your tomatoes in the salad last night (not that I have ever done that…), don’t despair! Just use salsa instead. It’s not going to be as amazing as guac with fresh tomatoes, but it will still be pretty darned good.
The most important part of this whole process begins at the grocery store when you are choosing your avocados. Here is the general rule of thumb: you want an avocado that is soft, but not mushy, without any clear bruises or bumps (those large indentations). Once you think you have found a winner, pull off the little stem at the top. If it comes off easily and you see green underneath you are good to go (get it? green, go? lol?). If it’s brown underneath the avocado is overripe and will be brown and mushy inside. If the stem does not come off easily, it is not ripe enough and will be hard and lacking in flavor. And yes, you can pull the stems of avocados off at the store. I’ve done it many times.
If you are jonesing for some guac and can’t find any ripe avocados, buy some unripe ones and put them in a brown paper bag that you set on your kitchen counter. Let the chill out for 1 or 2 days, checking each day, and they should become ripe sooner. And if you are making this guac to be served later but don’t want it to turn brown, just throw in a couple of the avocado pits, they will help keep it fresh and green and pretty.
Finally, I know the world has a love-hate relationship with cilantro. I personally love it. My hubby tolerates it. In small doses (which is kind of how he feels about my incessant desire to watch musicals on our movie night and then sing the entire score every day for the rest of the week). If you are on the fence and can tolerate it in small doses, throw a handful of fresh cilantro in there- it really does make it taste better. But, if you just can’t handle the taste (apparently it tastes soapy to some folks) then substitute oregano or a small amount of parsley. Mexican oregano is the best thing to sub in- I’ve only ever found dried Mexican oregano but it works just fine. Just remember if you use dried herbs to put in half of the called for fresh herbs.
- 4 avocados
- 1 c. grape tomatoes (or 2 vine tomatoes or 1 large tomato)
- 1/4 c. onion, diced into small pieces
- 4 cloves of garlic, finely minced
- 1/4 c. cilantro (or 1 T. of cilantro or 1 T. of oregano* or parsley)
- 1 jalapeno
- 1 lime
- Salt (at least 2 t.)
- Get a large bowl and lots of chips ready. Halve your avocados and use a spoon to scoop out the flesh. Take a knife and make a light chop into the pit of the avocado to easily remove it. Set 1 to 2 pits aside to put in the guac if you are serving it later.** Grab a fork or potato masher and mash up the avocado. One step closer to deliciousness.
- Dice your tomatoes (see notes in post above). Put tomatoes, onion, garlic, and cilantro (or substitute) into bowl with avocado. Get a pairing knife and slice the jalapeño in half. If you like spicy guac, just chop of the jalapeño and add it in. If you like a milder guac, seed the jalapeño before dicing and adding it to the bowl.
- Add the juice of half the lime and taste. If you prefer lime-yer (its a word) guac add the rest of the lime (I use the whole lime in mine because thats the best). Sprinkle the guac with salt and stir to mix all ingredients. If you can wait 30 minutes to eat it, it does taste a little better, but if not, no judgement. Enjoy!
- *Mexican oregano is best!
- **Avocado pits help keep the guacamole fresh for a couple of hours until its served