There is nothing I like better with Mexican food than Guacamole!
When you just can’t run out and buy fresh guacamole, you need to make it at home by yourself and luckily, it is very easy to do. Use caution however, it is known around these parts that if you make fresh guacamole, people tend to flock to your door and before you can blink, you will be out of guacamole!
The best thing for this recipe is that you can use avocados that are just beginning to go ripe, ripe avocados and overripe avocados! The flavors and textures that each type bring to this really simple dish make the guacamole even more creamy and delicious!
The secret ingredient in this guacamole is lime! I use both the zest and juice in it and not only does it keep the guacamole a vibrant green color for its entire, short-lived life, but it gives it a refreshing kick, especially when paired with spicy Mexican food. I mean, is there any other kind of Mexican food?
Better yet, snuggle up with those Guacamole-eating monsters that have invaded your house and just nom out with some tortilla chips! It makes for a (mostly healthy) tasty lunch! This comes out for several of our summer dinners and it’s certainly a crowd pleaser every time!
PERFECTLY ADDICTIVE GUACAMOLE
INGREDIENTS: yields approximately 2 Cups
- 4-6 Avocados, mostly ripe (**see note above**)
- Zest & Juice of Two (2) Limes
- 1/2 Red Onion, finely diced
- Salt
- Pepper
- 1/2 Beefsteak Tomato
- 1/3 Red Bell Pepper, finely diced
- 1/2 bunch of Cilantro leaves, coarsely chopped
Start by slicing all of your avocados in half, it doesn’t matter which direction you go, just get that sucker open! Once you have done that, grab a medium sized bowl that will easily hold double the amount of avocados that you have.
Use a spoon to scoop out all of the green goodness into the bowl, discarding the skins. You can even scoop the pits into the bowl then use the spoon to scrape away all of the good stuff and pitch the pit into the trash. Once you have pitted all of the avocados, grab a potato masher and go to town! Get that avocado as smooth or chunky as you prefer for it to be. Tip – if you enjoy a creamy guacamole with a few chunks of avocado, smash all but one avocado then dice the remaining avocado to your liking and stir it in after you have finished mashing the avocados.
Once you have done that, zest the limes over the avocado. Then cut each zested lime in half and squeeze out all of the juice either with your hands or with the aid of a citrus juicer. Stir the zest and juice thoroughly into the avocados. This will add flavor plus it will keep the avocados from browning so be sure to really stir, and stir, and stir!
From there, just add all the remaining ingredients, finishing off with about a quarter teaspoon of salt (taste and adjust to your liking) and a couple grinds of pepper. Sometimes, if it just needs a touch of sweetness, I’ll add a 1/4 tsp of sugar to round out the acidity.
Eat immediately or chill before serving, either way is good! Store in an airtight container for both chilling and hanging onto for later. It will be good for 2-5 days!
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