My Go-To Guacamole
Imagine this: you have the perfect recipe for guacamole. Tried and true, uncovered through countless yummy taste-tests. Its preparation method has been verified to be the best and you're swimming in guac. Now what do you do? Share this delicious discovery with the world or get a big bowl of tortilla chips and go to town on this bad boy? I'm not going to lie, it was a tough call for me, but here we are.
I think it's safe to say that most people have tried guac by now, but not all guacs were created equal, my friend. That's certainly the truth! Gone are the days of paying exorbitant amounts of money for a super small dollop of flavorless guac. If you pride yourself on passing off bland, mashed avocado for genuine guacamole, this recipe might not be the one for you. But if you like big flavor, rich texture and minimal effort requirements, I've got you covered. Give this recipe a go and thank me later!
4 hass avocados, halved and pitted
½ medium red onion (approx. ½ cup), peeled and diced
1 large tomato or 1½ medium tomatoes, diced
¼ bunch of cilantro (approx. ½ cup), minced
1 large garlic clove, minced
1 lime, juiced and zested
1 jalapeño, deseeded and minced, optional
¼ tsp salt
With a spoon, scoop the flesh of half of the avocados into a medium mixing bowl.
Add lime zest and juice to bowl. With a masher or fork, mash mixture until it reaches desired consistency.
Add the flesh of the remaining avocados to the bowl and mash until satisfied with the consistency.
Add red onion, tomato and cilantro to the mixture and stir to combine.
Add salt, garlic and optional jalapeño and mix thoroughly.
The consistency of the guacamole is entirely up to you - we all have different preferences. I like for my guac to be nicely mashed with some small chunks of avocado remaining in it, but definitely not silky smooth. Find what you like and do what works for you!
Although the recipe calls for a whole jalapeño to be added to the mixture, the overall guacamole will not be overly spicy. This is due to deseeding the jalapeño and mincing it before incorporating it into the overall dish. Just be sure to mix it into the mixture thoroughly. Few people want to get a mouthful of jalapeño in their guac!