This guacamole truly is the best! There is so much flavor in every single bite! This recipe is sure to be your new favorite guacamole recipe!
I don’t play around when it comes to guacamole. This is hands down the best guacamole recipe ever. Trust me.
I seriously love guac. It’s so funny because I had never even tried guacamole until a few years ago. I don’t know why really, I suppose the color and the texture of guacamole was just not something that I had found appetizing – well at least until I tried this recipe. My sister in law made this recipe for me a few summers ago, and I was seriously blown away. THIS IS WHAT I WAS MISSING?! I immediately fell in love with guacamole and get a craving for it pretty frequently. Especially during the summertime. But I do have to warn you, once you’ve had this recipe, other guacamole recipes will seem sooooooo sub-par.
Tips for Making Guacamole
Your avocados need to be ripe, but not overly ripe. When you are buying avocados at the store, you want a little bit of give when you gently squeeze the avocado, but you do not want mushy. If you can’t find any that are ripe, just buy the hard ones, and let them ripen naturally. If you need them ripened sooner, place them in a paper bag with a banana or apple. Apples and bananas release a natural gas called ethylene, which will subsequently activate the ripening process in the avocado.
Once you cut the avocado in half and take the pit out, scoop the avocado into a bowl and then mash it with a fork. You could also use a pastry cutter or even a potato masher. I like to squeeze the lime juice on the avocado before I start mashing the avocado to help prevent the browning of the avocado (which naturally happens when the avocado flesh is exposed to air), and mash the lime juice into the avocado.
Don’t skip the garlic. I know that some recipes for guacamole don’t call for garlic, but in my humble opinion, garlic is never optional. You really just want to make sure that you finely mince the garlic, as well as the jalapeno. You don’t want a big chunk of either one..
Don’t be afraid of seasoning. It’s amazing what another pinch of salt, or cumin can do for the flavor of your guac. I list the seasoning amounts, but if you have larger avocados than average, you may need to add a little more. Don’t be afraid to add a little more if you feel like it needs a little something extra.
I also like to use cherry tomatoes in my guacamole. I halve or quarter them, and find that it is the perfect size, and it fits exquisitely on the chip. If you don’t have cherry tomatoes, feel free to use any other tomato, such as Roma. But if you do have a significantly juicy tomato, scrape the seeds and juice out.
To store leftovers (which doesn’t typically happen in my house), there are a couple of different options. Transfer the leftovers to a small container (to further prevent the oxidization of the avocado) and cover with plastic wrap with the plastic being right on top of the guacamole. Or you can use your half leftover onion, and place it right on top of the guac, and then tightly cover with plastic wrap.
Hope you try this guacamole. It is sooooooo delish. You will not regret it! This recipe is sure to be your new favorite. Each time I make this – it is literally gone in a matter of minutes. Everyone loves it.
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