Who doesn’t love a bowl of guacamole and chips? I have tasted and made a lot of guacamole in my life time and I have to say that this guacamole recipe is by far the best guacamole ever! Like seriously, for reals. You will not regret making this for yourself, for a condiment, or party. It is an easy recipe with easy ingredients to by at the store almost anytime of year.
Delicious Rating: I literally licked the bowl clean. Like, ‘got my nose all dirty and stuff’ clean. Chunky and smooth, spicy and yet delicate enough to really taste the avocados. That sounds like perfect guac if you ask me! I always try to pick up some good ripe avocados and make guacamole to have on hand for a snack through the week. It usually lasts about 30 minutes after chilling in the fridge…hey, nobody is perfect!
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- Cut avocados in half and throw out seeds except one.
- spoon out avocado flesh into a bowl and add in lime juice and salt.
- Gently combine wiht a fork, not over mashing.
- Fold in onion, cilantro, tomatoes, garlic, and jalapeno.
- Refrigerate for at least 1 hour and serve.
These were perfect hass avocados. They should be soft yet firm, not hard and definitely not to soft to where you can easily puncture the skin.
One lime was enough juice but you can use more depending on how citrusy you like it.
I use a fork when making guacamole. I don’t like to mash it too think but leave some chunks in there.
I used a whole jalapeno with the seeds…yum to spiciness! You can totally take the seeds out or eliminate the jalapeno and add a dash or two of cayenne pepper. It is an old wives tale that by leaving the seed in the guacamole it won’t brown. Again, this is an old wives tale, not true at all. The lime juice will prevent your avocados from browning. The seed is just for pretty presentation!