Guacamole is hard to mess up, but it’s also easy to make boring guacamole, which I just cannot tolerate, and neither should you. Of course the following rules are all based on my opinion but you can go ahead and consider it gospel. The key to good guacamole is fresh ripe avocados, lots of heat, and lots of texture. Do not blend it, do not add sour cream, do not forget the lime, these are the basic guidelines. Store bought avocado puree that comes in those little pouches will give you a sour, fermented tasting guacamole, like the kind you get at bad restaurants. Adding sour cream is essentially like watering it down in terms of flavor, you are adding fat to fat and it gets sort of sickening. Pureeing or over mashing your guacamole will give it a baby food texture, not good. So, now that you know what not to do, you are ready to make a huge bowl of salty, creamy, spicy, chunky, flavor-packed, deliciousness!! I like to use bell peppers instead of chips, but guacamole is good on so many things– sandwiches, salads, tacos, toast, or just straight up with a spoon. Guacamole is also a powerhouse of healthy nutrients, isn’t it nice when delicious food is good for you? This whole recipe has 11 grams of protein, 19 grams of fiber, 55% of your daily required vitamin A, 15% of your iron, 10% of your calcium, and a whopping 334% of your vitamin C! If you’re like me, you could easily sit down and eat this whole bowl for lunch… which I did. So go forth and mash some avocados, summer is coming!
Makes approx. 3 cups
3 large ripe avocados
6 cloves garlic
9 cherry tomatos
1/4 cup cilantro leaves
1/2 tsp salt
Juice of 2 limes
1/2 bell pepper cut into triangles for dipping (optional)
Cut the avocados in half, pop out the seed, scoop out the meat with a spoon, save the pit.
I have a technique for taking out the pit: after slicing in half, you hold the avocado (the half with the pit stuck in it) in one palm, then whack the blade of a knife into the pit with your other hand, sort of like when you throw an ax at a tree and it sticks, but don’t let go of your knife! You can then twist the knife and the pit pops right out. Then carefully use the tip of the knife to slice the avocado about 3 times in both directions, making sure to get right to the peel, but not slicing through to your palm underneath. From there you can scoop out perfect large chunks with a spoon, scraping along the peel to get maximum avocado meat. Your peel should be perfectly scraped to the black when you throw it out. Waste not want not. Please don’t cut yourselves.
Add the avocado to a deep mixing bowl. Mince the garlic, shallot, tomatoes, and jalapeño and add to the bowl. You might only need one lime, depending on how big and juicy it is, it’s your call. I have had limes that release 1/4 cup of juice, and some that only release a tablespoon. Aim for 1/4 cup total. Combine everything in the bowl and mash with the back of a fork. Try not to over mash! Guacamole should be eaten immediately, but if you need to store it in the fridge, put the pits you saved back in, which keeps it fresh longer. Cover with plastic wrap and make sure the plastic actually comes in to contact with the surface of the guacamole wherever possible, you want to prevent it from oxidizing, which turns it brown and sour. One last note, I added a tsp of hot sauce to mine as well, because I have a really lovely raw hot sauce and I wanted it to be extra spicy. You can use Sriracha here, but it’s not necessary. Can you tell avocados are very serious business for me?