Guacamole

Guacamole is one of the most popular Mexican foods here in the US, and for good reason. It is versatile and delicious, and it’s only a plus that avocado has many health benefits. I must admit I had never had guacamole before eating Chipotle; I would always refuse to even try it. Since having it, I’ve been making up for all the years I spent avoiding it. I began making my own guacamole after a trip to Mexico, where I had some made for me tableside at a restaurant.

Everyone has their own tips and tricks when making guacamole. This is my recipe, with the adjustments and ingredients I’ve come to prefer over time. It is by no means meant to be an authentic recipe. I do not like a very chunky guacamole, so I make sure to dice all my vegetables incredibly fine. I find that by omitting tomatoes from my recipe, it holds up better in the fridge. This recipe is very simple to follow and make your own. It is a crowd pleaser and is sure to be loved and adored by all your friends and family! 

Yield: 8 servings

Prep time: 5 mins

Total time: 5 mins

Ingredients

2 large Hass avocados
½ shallot, finely diced
1-2 jalapenos, seeded and finely diced
1-2 tbsp chopped cilantro
Juice from 1 lime
Kosher salt

Directions

1. In a medium sized mixing bowl, place the flesh of the avocados, some salt (start with about 1 tsp), and lime juice. Use a spoon (or pestle) to mash up the avocado in the salt and lime juice. Mash it until it reaches your desired consistency.
2. Add in the cilantro, jalapenos, and shallot and fold into the avocado mix until well incorporated. If you prefer your guacamole to be chunkier do this with care so as to not break up the avocado pieces. (Note: there is a range for the amount of jalapenos and cilantro because it really depends on personal preference. Add in as much of either as you prefer. You do want to use at least the smallest amount listed of both if you do not have a preference)
3. Season the guacamole to taste with additional salt if necessary. Guacamole is best when allowed to chill in the refrigerator for at least 1 hour after mixing together.

Recipe Tips

• If you prefer a spicier guacamole, do not remove the seeds and flesh from the jalapeno. You can also substitute serrano peppers.
• It’s best to have excess ingredients on hand. Ultimately, the amount of ingredients you’ll need depends on the size and ripeness of your avocados. This recipe is more so a beginner’s guide for those who may have never made guacamole before. 
• If you want more of a lime taste, add in some lime zest. 
• Some popular additions to guacamole: garlic, tomatoes.