The Best Guacamole

There are lots of guacamole recipes that claim to be ‘the best’, but this recipe uses fresh ingredients, is ridiculously easy, and is super flavorful, truly making it ‘The Best Guacamole’ recipe! I think your family is gonna love it!

Kick-off Cinco De Mayo with a cool bowl of The Best Guacamole and tortilla chips. Is there anything better? I can eat a bowl of this all by myself. It’s so delicious.

Complete your Cinco De Mayo meal by serving Mexican Picaditas beside the Guac as an appetizer, followed by Truckstop Enchiladas, a side of Mexican Grilled Corn, a few Mexican Hot Chocolate Cookies, and a Cadillac Margarita to wash it all down. Perfection!

WHAT INGREDIENTS DO I NEED?

• Avocado – I like Haas avocados. Look for 3 large or 4-5 smaller avocados that are ripe, but not mushy.
• Sweet onion – dice the onion very small and soak it for about 30 minutes in ice water to remove the ‘onion-y’ bite. This small step makes a big difference.
• Plum tomatoes – these are less watery than other tomatoes. Be sure to remove the seeds before dicing them.
• Cilantro – if you don’t like cilantro, don’t use it.
• Jalapeno pepper – not a fan of heat? Skip it or use a milder pepper like poblano.
• Garlic cloves
• Lime juice – don’t use the bottled stuff. Juicing fresh limes brings a freshness and depth of flavor that can’t be beaten.
• Sea salt, cumin, and chili powder

HOW TO PICK RIPE AVOCADOS

• Look for avocados with dark green to almost black skin with a bumpy texture. Avocados that need to ripen will have lighter green skin that’s smooth.
• The avocado would feel soft when ripe, but not mushy. If it’s firm, it will need to ripen. If it’s mushy, it’s overripe.
• If possible, grab an avocado that still has the stem attached. If the stem is removed (which is likely the case) it is more likely to have brown spots on the inside. If the avocado is otherwise perfectly ripe, simply scoop the small brown spot out with the tip of a spoon before removing the flesh of the avocado.

HOW DO I KEEP THE GUAC FROM TURNING BROWN?

First, how many of us actually have leftover guacamole? In my house, this is a rarity. But from time to time, it does happen and nothing is more frustrating than nasty, brown, oxidized guac. Here is how I keep it green:

• Forget saving the pit and embedding it into the guac. This is an old wives tale and honestly, fake news.
• But adding a thin layer of fresh lime juice to just cover the top of the surface of the guac to form a barrier from the air DOES work. Lay a piece of plastic wrap directly over the lime juice to prevent air pockets and using a sealed container also helps.

The last tip that I can offer is to invest in a guacamole container that is specifically designed to keep the air out and the green in! This one that I use works like a charm!

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