They’ve had the most amazing, rich, buttery, perfectly-perfect avocados at my local grocery stores this summer. There’s something so glorious about slicing into an avocado at its peak of ripeness; it makes me feel lucky. I’ve been so fortunate this summer with awesome avocados, that I was inspired to share my recipe for classic, simple, delicious guacamole. Real, homemade, fresh guacamole knocks the pantalones off of anything you find pre-packaged at the
Here’s what you’ll need:
- 4 large ripe avocados
- 1-2 limes
- 1-2 Roma tomatoes, seeded and diced
- 2-4 garlic cloves, pressed or minced finely
- Cilantro, to taste, 2-4 T. (can be omitted)
- Salt and pepper, to taste
- Optional additions: bacon, jalapeno
Liberate the avocados from their skins and pits and into a large bowl. With a fork, spoon, potato masher, or your hands, mash the avocados until they are creamy but with some nice chunks left.
Squeeze in the juice of at least half of a lime (about 1 tablespoon of juice), then add half of the tomatoes, garlic, onion, cilantro, and a pinch of salt and pepper. Mix well.
Taste the guacamole and add more of any of the ingredients you feel it needs. Some people like it more garlicky; other folks like a lot of onion; then there are the cilantro-haters…. the key to great guacamole is balance. Once you have the flavor you like, cover tightly. If using plastic wrap, press it down so it is touching the surface of the guac, allowing in little to no air. Refrigerate for at least 15-20 minutes for the flavors to meld.
Serve your fresh guacamole with tortilla chips or spread on whole-grain toast.