With an appetizer as popular as guacamole, you would think everyone had a recipe. Well, when I was asked by my sister to make guacamole for a party, of course I said “sure, no problem”. Then… after I hung up the phone I realized, that while I really liked guacamole, and have had it many, many times, I had never, ever made it myself! Really?!?! Surely I must have made it before…maybe a long time ago and just don’t remember…nope. Made a quick call back to my sister and asked “what do you and don’t you like in your guacamole?” (I was fishing for a list of ingredients…) She told me, I ran up to the grocery store and purchased every item she mentioned (sans the cilantro…more on that later) and then went to it in my kitchen to come up with something delicious to bring to the party. I made a few batches adjusting the ingredients and proportions here and there. Should I put the cilantro in? Is it OK to leave it out? Will it taste ok? Ughhhhh…. I want to enjoy it as well, so… I left it out. Well I have to say, my guacamole was a huge hit! Yay! People were complementing me and asking me for my recipe – I was a little shocked to be honest, but thrilled of course. I have been using this same recipe for years now and everyone always raves about it, but the best part is, it is super simple to make. I mean super simple. Here is all you need to do to make the World’s Best Guacamole…
Of course, the very first thing you need to do is make sure you have all of your ingredients: ripe avocados and tomatoes, red onion, jalapeno, a lime, salt & pepper and cilantro (optional). And I would definitely have some tortillas chips ready and waiting…
To start, you will need to get the avocado out of their skins. (take a look at this post just in case you are as clumsy as I am: Pitting an avocado safely). Once that is done, seed and dice the tomatoes and the jalapeno, dice the red onion, rough chop your cilantro, get some salt & pepper and slice the lime in half.
Now for the fun part, mash up the avocado.
OK – I was not going to show this next picture. When I was doing the recipe for this post, I went to get a small masher from my drawer (quite frankly the fork wasn’t working out all that great) and sure enough, this is the only one i have – how embarrassing! Should I really show this on my blog?? I was torn. But you know what? It is what it is, and all of us make do with what we have on hand… I think he’s kind of cute – what do you think? ?
And no I do not have the matching whisk that goes with this…don’t act like you don’t know what I am talking about! lol (Well I used to have the whisk – I gave it to my daughter – ha!)
Alright – back to making guacamole!
After all of the avocado is mashed, add in the rest of the ingredients, squeeze the juice from half of the lime over the bowl, then season with the salt and pepper. And feel free to add in some additional lime juice or salt & pepper along the way. Let your taste buds decide.
That’s it! See, I told you it was super simple. Just grab another bowl and serve it up with some tortilla chips. It is just so creamy and delicious, the flavors are vibrant and satisfying. It is also delicious in a turkey wrap-yum.
By the way…in an effort to maintain full disclosure, that is parsley on my guacamole, not cilantro… I know!!! Sadly I am in the small group of people to whom cilantro tastes like soap and since I like so many cuisines that use cilantro profusely, it can be rather frustrating at times. Oh well.
And as usual…someone was lurking around while I was taking my pictures.❤️
- Four ripe Haas avocados
- One jalapeno, seeds removed and finely diced
- ½ cup red onion, diced
- 1 cup tomato, diced
- Sea salt
- Pepper, fresh ground
- One lime
- Remove the avocado from the skins and place in a bowl
- Mash the avocado with a fork or small potato masher
- Add in the jalapeno, red onion and tomatoes
- Slice the lime in half and squeeze the juice from ½ of the lime over the bowl
- Season to taste with sea salt & pepper
- Mix all of the ingredients evenly
- Adjust seasoning and add more lime juice if desired
- Make sure you wash your hands after dicing the jalapeno
- Store in the fridge for 3-5 days, to avoid excessive browning, place plastic wrap down onto the entire surface of the guacamole.