My husband Kel is one quarter Mexican, at least we think he is (no one really kept track of genealogy in his family.) Regardless of whether or not it’s true, Kel FEELS one quarter Mexican, which is why he is famous for his enchiladas and why he always asks to throw a Cinco De Mayo Party.
Last night was no exception as three families with children and cheese dip in town made their way through the doors of our home to share a meal with us.
And of course I made a massive bowl of guacamole.
Why? Because we are famous for our guacamole, it gets requested often. Sometimes we theme dinner parties around these requests, seriously. It’s that good.
Our penchant for guac started while I was working at On The Border, a chain restaurant where, if you really want to annoy your waitress you can request to have your guacamole made table side. This is instead of say ordering a less expensive bowl of house guacamole for $3 less.
So as this was a menu item I was trained on how to make great guacamole while chatting up my restaurant guests. It was so good, so fresh, it blew my mind.
So, we started with the On the Border house recipe, without raw onions which are Kel’s kryptonite.
Then we went on our Honeymoon in Puerto Vallarta and discovered even better guacamole while on a snorkeling excursion on a wooden sailboat. This is not just because we were margarita tipsy, the guac was THAT good.
I snuck down to the galley and bothered the cook with my limited spanish for an ingredient list, which he graciously shared. This is why we now add garlic and onion powder.
So, because I love you and because well made Guacamole is good for the soul I am going to share my recipe with you today.
Let’s pretend you’re making it for 4 people, you can adjust accordingly.
1) Slice two avocados lengthwise, using the sharp end of your knife, twist out the pit. Scoop them into a medium bowl with a soup spoon.
2) Squeeze the juice of 1/4 of a lime over the avocados and sprinkle roughly 1/4 tsp of salt on top as well, while you prep your other ingredients, the salt and lime will break down the avocado while you slice.
3) Dice roughly a shy 1/4 cup each of tomatoes and cilantro and one medium jalapeño pepper, set aside.
A NOTE ON JALAPEÑOS: When you chop them, take out the seeds (the spicy part) or your guacamole will be spicy. If you want it spicy you can leave them in, or add hot sauce, but in my very professional opinion, guacamole shouldn’t be the spicy portion of the meal. Also not a bad idea to wear gloves or at least wash your hands thoroughly after chopping all spicy peppers, some people I know have gotten juice in their eye, at the own college graduation party and cried off all their makeup.
4) Sprinkle a decent amount of garlic and onion powder (powder not salt) over your avocado and then, using forks, spoons or whatever you have on hand start to roughly work through your avocados. Chop them up but don’t mash them as good guacamole is still a bit chunky, creaminess will happen on it’s as tis the nature of ripe avocados.
5) Fold in your veggies until well incorporated and then taste to see if you’d like to adjust the seasonings, I almost always add more salt and lime. Remember that it’s infinitely easier to add more seasoning than it is remedy over-seasoned food.
6) Serve Immediately with chips to hungry and appreciative guests.
2 large, ripe but not overripe avocados.
1 Roma Tomato
1 Jalapeño Pepper
I bunch cilantro
Bonus 3 Guacamole pet peeves
1) No fresh ingredients, no tomato, no pepper crunch.
2) Adding mayonnaise or sour cream to it. Sorry guys, avocados are creamy and fatty enough as is.
3) Lemons over limes. I even know it’s more authentic but for me, it’s gotta be limes. Sorry.
Do you make guacamole fresh? Buy it from the store? Love it? Hate it?
If you make this, check back in, I’d love to hear from you.
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