Seriously Good Guacamole
I have a friend who puts the avocado pits into his guac because he thinks it will stop the guacamole from turning brown. “That’s why avocados don’t brown in the shell!,” our mutual friend insisted when I gave him a blank stare. I felt bad telling them that the shell keeps oxygen out, but whatever.
This recipe will never turn brown because it has lime juice. Seriously. It has so much lime juice that you could leave it out for hours and it will stay green. I’ve put the bowl of guacamole into a bowl of ice to keep it fresh and left it out for 5 or 6 hours, and it stays green and delicious.
I usually go overboard and make like 16 avocados worth, too, because I’m nuts.
(The recipe will print as text only.)
guacamole close up
- 6 avocados
- 1/2 cup lime juice (yes, really)
- 3/4 cup chopped cilantro
- 1 medium tomato (approx. 3/4 cup)
- 2 tsp diced red onion
- 1 tsp minced garlic ( ready to use is fine)
- 1/2 tsp salt (or more, to taste)
- 3/4 tsp diced jalapeño
- Cut avocados in half, remove pit, spoon out of shell. Partially mash the avocados. (I like it to be a little chunky.)
- Add lime juice second so avocados do not brown, and stir thoroughly.
- Add all other ingredients.
- Be careful adding the jalapeños: make sure to mix extremely thoroughly before you add more.
Anyway, here’s some reference for cutting into the correct sizes:
I like to use red onion, but yellow would work well also. It should be a pretty fine dice.
The cilantro should be cut, not just picked off the stem.
As for the jalapeño, the finer the cut, the better. It would suck to bite into a big ol’ piece of jalapeño.
I have another acquaintance that adds mayonnaise to her guac. I wanted to spit that out, it was so gross. Please don’t ever do that.