I totally missed posting this for Cinco de Mayo last week but lets be real, guacamole is amazing all summer long so I’m going with it. I love making guac in the summertime – perfect for potlucks, BBQs, and just binge eating with chips.
My guacamole recipe is super tasty, fresh, and easy. And it has a secret ingredient that makes it extra creamy…
I’m not super precise with the measurements, but here’s what you need:
Be sure they are ripe & ready to go. You know they’re ripe when they’re soft to the touch without being mushy. I usually grab 1 avocado for every 2 people who will be eating the guac but best to err on the side of having too many avocados. You can put whatever you don’t use in the fridge and it majorly slows the ripening process.
I use roma tomatoes and grab one or two, depending on how big my batch of guac needs to be.
Again, one or two depending on how big my batch is.
Only one of these – remove the seeds and dice really small. Wear gloves while de-seeding because the oil gets (and stays) on your hands and it BURNS if you touch your eyes.
I use a large red onion and cry while dicing it. Every time.
Love a turn or two of ground sea salt.
Use fresh garlic cloves, diced really finely.
leave this out if you’re one of those people for whom cilantro tastes like soap. Seriously, that’s a thing. And I feel sorry for you :(. If you like cilantro, chop up the leaves of a handful and toss it in.
The secret ingredient here is mayonnaise.
Yep, a spoonful of mayo. Makes the guac really creamy and delish.
Mix it all together with two forks to mash the avocados as you blend the ingredients. Boom, you’re the hero of the party.
- Red Onion
- Raw Jalepeno
- Cut avocados in half and remove pits.
- Dice tomatoes, onion, jalepeno, garlic, cilantro.
- Squeeze juice from lime into mixture.
- Add salt to taste. Add a spoonful of mayo.
- Combine and serve!