For as long as I can remember, people have been asking me for my guacamole recipe. It has changed over the years, but it never fails to get people hooked. These are the basic rules I use, or keeping with the theme of this blog,….
Lessons Learned:
- Use perfectly ripe avocado. Or as close as you can get. I tend to only make it when avocados are on sale or in season. And don’t use under ripe avocados either…I tried once, even a blender couldn’t get that avocado creamy.
- Keep it as simple as possible. No need to add extra spices or sour cream. just bring out the creaminess of the avocado and a little salt to bring out the flavor of the ingredients.
- Know who you are serving to. I tend to make guac less spicy for my family. But if I don’t make it spicy enough at home, I will get complaints from my husband because he loves spice.
- Don’t mix the tomatoes in until right before serving. For some reason, tomatoes will change the taste of the guac over time. Not sure why, but someone told me this, and I have noticed a difference.
- Use gloves when chopping up peppers if your skin is sensitive. Hind site is 20/20 when your hands feel like they are on fire….
- Always do your taste test with a chip. Chips usually have salt on them, so when adding salt to taste, make sure you taste it with a chip to see what the finished product will taste like.
Guacamole
Author: Learn by Cooking
Ingredients
- 3 ripe avocados
- ¼ white onion, minced
- ½ cup loosely packed cilantro, minced
- 2 Serrano peppers, minced (use 1 seeded jalapeno pepper if you don't like spice or remove pepper all together)
- juice of 2 limes
- 1 tsp kosher salt to taste plus a little extra to taste
Instructions
- Cut avocado in half. Remove seed and scoop out flesh from peel and place in medium bowl. Repeat with all avocados.
- Mash avocado with fork or potato masher until mostly smooth. A few chunks never hurt anyone.
- Add onion, cilantro, serrano, and lime juice to mashed avocado. Mix well.
- Add salt little by little until desired saltiness
