Classic Guacamole

It doesn’t get much better than guacamole…creamy, buttery avocados mixed with what is essentially salsa ingredients.  This is one of my heavenly foods.

There are lots of guac recipes out there, but I felt my website wouldn’t be complete without my version, as much as we eat it.  And a visit to my grocery store today led me to the first decent-looking avocados in a few months.  They were finally not hard as rocks.  Time to make some delicious guacamole!

I’m going to keep this simple:  You need lots of avocadoes – I didn’t weigh mine (sorry), but they were 5 normal-sized Haas avocados, maybe about 2 pounds before peeling/pitting.  You also need lots of fresh cilantro, and some Roma tomatoes (they have a lower water content and do much better in salsas and guacamole).  Chop everything small, and the garlic smaller.

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We like chunky avocado, but I’m pretty sure it’s more traditional to mash the avocados smooth.  It’s like a competition to see who can fish out the big chunks, with the lucky hunter raising his or her tortilla chip with a victorious, “haHA!”.  We also do this with blue cheese dressing.

Normally I’d also have put a fresh jalapeno in the guac.  I forgot to buy one today, though.  Do it if you’re adventurous!

Here’s the recipe!

Classic Guacamole

yield about 6 cups.

  • 5-6 medium-large ripe Haas avocados, quartered, peeled and pitted
  • juice of 1/2 lime
  • 1/4 medium red onion, diced small (about 1/2 cup)
  • 4-5 garlic cloves, minced (about 1/8 cup packed)
  • 2 large Roma tomatoes, diced small (about 1 cup)
  • 1 large bunch fresh cilantro, chopped (about 1/2 cup)
  • ​1 jalapeno pepper, chopped fine (remove the seeds for less heat)
  • salt and pepper to taste

​In a large bowl, put the quartered and peeled avocados.  Squeeze the juice of half a lime over the top, add a little salt, and mash to your preferred consistency.

Add rest of ingredients and stir gently to combine.  Taste for salt, add more if needed.

Serve immediately, or cover tightly, refrigerate and serve within a few hours with tortilla chips or veggie slices like carrots and cucumbers.  Top tacos, salads, or anything else with this mix as well.  Enjoy!