Classic Guacamole

Welcome to one of the easiest, most delicious things you will ever make. Healthy boyfriend was the first to introduce me to how easy homemade guacamole is, it may be what I first fell in love with. Im kidding.....ish.....

But for reals, its so easy to make and so good. Everyone loves guacamole, or everyone you want to talk to anyway. Its great as a dip, and goes with almost all mexican style cooking.

It does need to be served immediately. Avocados, once opened tend to brown quickly. You can make it and bring it to a party, but I wouldn't recommend making it a day in advance. It can be eaten the next day, but may look brown. A dash of lemon juice will help boost up the flavors.

Its important to get a ripe haas avocado. In the store, test to see that the avocado gives a little, but its not mushy. Its similar to how you want a ripe peach or pear.

As far as the recipe goes, guacamole is one of those things that never really has an exact amount for each ingredient. Sometimes you need more onion, or less tomato. Sometimes you need more salt or garlic, it all depends on the size and freshness of the vegetables you get. So if you aren't satisfied with the first guac you make, just keep trying. You will find the guacamole thats right for you. Then you can do the happy guacamole dance(again, different for every person).

Also if you forget a jalapeno you can always use a dash of cayenne in a pinch. Use a pinch in a pinch....these things just come to me.

Note: for a fancy addition add 1/3-1/2 cup of pomegranate seeds. Stir in at the very end, they are a juicy surprising treat!

Classic Guacamole

The Goods: Makes 1 1/2 - 2 cups
2-3 large haas avocados
1/2 medium onion, diced
1 small plum tomato, diced
1 small jalapeno pepper, seeded and minced(add in small amount, can get spicy very fast)
1 small garlic clove
1/2 of one lemon, juiced
Sea salt to taste
Bag of good quality chips

The Deal:


1. On a cutting board, mince your garlic and then add a dash of salt and mix it into the garlic, creating a garlic paste.

2 Slice the avocados length wise all the way around. With a sharp knife remove the pit and scoop out the flesh of the avocado with a spoon. Place avocado flesh in a bowl and squeeze the lemon juice over the flesh. Use one hand to squeeze the lemon juice and the other hand over the bowl to catch any seeds from the lemon.

3. In the bowl with the avocados, add onions, tomatoes, jalapenos and your garlic paste, mashing with a fork creating a chunky dip. DO NOT overly blend, you want it nice and chunky. Add additional salt if desired.

Serve with chips, and try not to eat it all by yourself!