Saying no to guacamole at a Mexican restaurant is like visiting L.A. and not getting In-N-Out. You just don’t. Unless, of course, you don’t care for avocados. But if that be the case here, then I’m not entirely sure that you will care much for this recipe (and we should probably never go out for margaritas together).
It's safe to say that throughout the years I’ve done my fair share of market research, and thus, have developed a fresh and tasty guacamole that is one of my easy go-tos for parties and holidays, no matter the time of year. Avocados are packed with good, monounsaturated fats that can also be found in favorites such as peanut butter, parmesan cheese, olive oil and dark chocolate. My favorite part about guacamole is that it is entirely built from fresh ingredients that deliciously merge together, creating a decadent dip or extra add-on to your next burger or salad.
I like my guacamole nice and chunky, making each and every bite worth it. Guacamole is actually a great reason as to why I love to be in the kitchen – customizing favorites to how I know my guests and I will most like to enjoy them. So say yes to the guac next time you’re out for Taco Tuesday, but I’ll bet that this recipe will be mas mejor señor.
The Break Down:
(Serving Size: Approx. 6-8 for snacking)
- Avocados – 3 large, halved, seeded and peeled
- Roma Tomatoes – 2, diced
- Red Onion – 1, chopped
- Green Onion – 3, chopped
- Garlic – 1 clove, minced
- Cilantro – ½ bunch, chopped
- Jalapeno – 1 chopped, (deseeded for milder guacamole)
- Lime – Juice of 1
- Parmesan Cheese – ½ tbsp.
1. Set chopped roma tomatoes aside in small bowl. Sprinkle with salt and mix
2. Add peeled avocados to large bowl. Mash with large utensil
3. Add red and green onions, jalapeno and minced garlic to bowl with avocado
4. Include cilantro, tomatoes and juice of 1 lime. Top with dash of salt and pepper
5. Add tomatoes, ½ tbsp. of parm cheese and mix all ingredients
6. Include dash of salt and pepper for taste
Tips & Tricks:
- Shelf life – 24-48 hours (after this, will lose its green color and become mushy)
- To keep green, add 1 tbsp. of lime juice and pit of avocado. Seal tight.
- Keep refrigerated after making and always mix with utensil before eating
- Roma tomatoes are best for guac because they don’t make it watery
- Seeds and membranes make a jalapeno hot. Always wash your hands after handling!