How To Make The Best Guacamole

Want to get the party started with an awesome dip you’ll dream about the next day? Guacamole dip will do that for ya.  The recipe below is by far my favorite dip of all time. Today, I am showing you how to make the best Guacamole!

HISTORY OF GUACAMOLE

My Mexican roots run deep.  And I mean, those things are buried in there.  As I described in my story, I grew up on a farm.  What I didn’t mention was I grew up in the kitchen with my Mama Victoria, who cooked fresh foods all day, every day.  Excitedly, I would drag a chair to the stove so I could watch her stir the refried beans. Mmm, I loved that smell.

Oh, what can I say about the delicious, authentic food of Mexico. Let’s see, Mexican food is my favorite, and cooking and replicating family recipes, are a passion of mine.  It is my way of embracing my roots and something I want to pass down to my (unborn) babies one day.  Now, let’s talk Guacamole.

We have the Aztecs, who first cultivated the Avocado tree over 1,000 years ago, we now have avocados, and luckily, Guacamole Dip.  Oh, Aztecs guacamole Gods, thank you, thank you, thank you.

For longer than I’ve been alive, Guacamole has been a staple in every Mexican kitchen and now it is internationally known.  The best part about this dip is, it’s simple and super easy to make. And I mean, EASY! Depending on how fast you chop, it could take anywhere from ten to fifteen minutes to put all together.

Today, I am sharing with you my super-secret guacamole recipe. It has remained the same for many years, and often requested at parties and get-togethers. And yes, it gets the party started. Arriva!

TOOLS YOU WILL NEED

• Cutting board to chop up the veggies
• Knife
• Mixing Spoon.  A tablespoon suffices for me but you can use a bigger spoon if you prefer.
• Med-Large Size bowl.  I recently purchased a glass bowl set, and I am obsessed. They are great to mix things in, especially guacamole. (*Wink.) Oh, and the tiny little bowl is so stinking cute. I talk to it in a high pitched voice.  (Don’t judge me).
• Morcajete *Only if you chose to go the traditional way and mash up the avocados. My recipe is a little different and it will rock your world.  I promise you will see below. 
• *Serving Bowl if you are taking the Guacamole to a party.

INGREDIENTS

• 3 Ripe Avocados
• 3 Tomatoes
• 1 Onion
• 1 Lime
• 1-3 TSPS of Salt
• 1/3 Cup of chopped Cilantro
• Pinch of Garlic Powder
• Pinch of Pepper

*Extra: Don’t forget to buy corn chips! 

OPTIONAL INGREDIENTS

• 2 Diced Jalapeno to give the recipe a kick.
• 1/3 Cup Chopped mango to give it a bit of a tropical flavor.
• Paprika and Chili powder to give it a bit more flavor.

HOW TO MAKE THE BEST GUACAMOLE

1. Dice up the onion and place it in the bowl. Mix together if you prefer or you can wait till the end to mix everything.
2. Chop up the tomatoes. Place them in the bowl, leaving the excess juice on the cutting board. Rinse excess fluid before chopping anything else.  If you decide to leave the juice in, then just note the Guacamole will be a bit runny. 
3. Next up is the cilantro. 1/3 of a cup is usually a little less than half of a bundle. Finely chop the cilantro; stems included. Most people chop off the stems and throw them away without realizing most of the flavor is in the stems. So keep those in and finely chop them. 
4. Cut the lime in half and squeeze half in the bowl.
5. Add one TSP of salt.
6. Take the spoon and mix it well. 
7. Now on to the fun part. Take the avocados and half them.  A ripe avocado, aka perfect, will have a creamy consistency.
8. Cut the halves into cubes. Like the example below.
9. With the spoon, scoop out the halves into the bowl.
10. Sprinkle a pinch of garlic powder and a pinch of Pepper in the bowl.
11. Mix. 
12. Taste test.  Cecil likes doing the QC (quality check).
13. Add salt and lime as needed or based on your taste.
14. Serve and Enjoy!

SIMPLE AND DELICIOUS RECIPE

I prefer my Guac a bit more on the salty side, so two TSPS is my starting point. I also add a little bit more of lime juice, but not the whole lime.  In my shredded chicken recipe, I mentioned I don’t measure anything when cooking, so that’s what I mean when I say, start off with two TSPS and add a little more than half the lime juice.

You can also combine the optional ingredients. Add jalapeno if you want to give it a spicy kick.  Add mango if you’re looking to give it a fresh twist (good in the summer).  The paprika will make the guac a bit spicy, and the chili powder will give it a bit more flavor.

Many family members and friends adjusted this recipe to their liking, and now they make it all the time. My guac dip is simple and delicious and leaves you wanting more.

I’m turning it over to you.  What recipe do you make all the time? How did you come up with it? If you try this recipe, don’t forget to share how it turned out or what you changed with me.

Thank you so much for reading!  And remember to share this recipe on Facebook or Twitter with friends and family!

With love and gratitude,