Real Deal Guacamole
- 2 Ripe peeled diced avocados
- 1 Diced roma tomato
- 1/4 Cup minced onion
- 1 Diced jalapeno seeds and core removed
- Juice of 2 limes
- 1 Tsp Salt
- 1 Clove minced garlic or 1/2 tsp minced jarred garlic or 1 tsp garlic powder
- optional 1/4 cup chopped cilantro for garnish
Combine avocados, salt, and lime juice. Mash with fork until all ingredients are smooth (or leaving slightly chunky based on your preference. ) Fold in all other ingredients, serve immediately. To store any leftovers, cover with wet paper towel or saran wrap, sealing out any air pockets.
(optional) 1/4 cup chopped cilantro for garnish To store any leftovers, cover with wet paper towel or saran wrap, sealing out any air pockets.
Repeat after me: I will not add mayonnaise to this recipe.
Did you say it out loud? Good. This recipe comes from my time in El Paso and New Mexico. To quote Ron Swanson, “I know what I’m about, son.” The day Chipotle released their guacamole recipe I was in awe. Why were people excited? Doesn’t everyone know how to make guacamole? Going to upscale Mexican restaurants and paying to have a waiter improperly make guacamole always seemed like a ripoff to me. This is not inaccessible, upscale food. Guacamole is a birthright to everyone!
A great many things go in good guacamole, mayonnaise is not one of them. It also dulls that beautiful vibrant green color. Avocados bring plenty of creamy fat to the party. There is no need to ‘stretch out’ your guacamole. Just buy an extra avocado.
This recipe is long overdue and belongs with my Mexican Cinco de Taco favorites: taco carne, refried beans, New Mexican Rice, Mother in Law tortillas, ranch ‘ritos, tacos de pescado, and pico de gringo. Each recipe is linked individually for your browsing pleasure.
Avocados hard as a rock? Try putting them in a paper bag with a banana for about 6 hours. The gas from the banana will help ripen them up. You can also wrap your avocados in foil and bake them at 350 degress F / 180 degrees C for ten minutes. The heat will release ripening ethylene gas from the avocado.
Guacamole has been a twice weekly occurrence now because of the heat. What’s your favorite no cooking snack?