Classic Guacamole Recipe {plus a great tip for preparing it}
Guacamole is on of my favorite foods and when its made with perfectly ripe avocados…..watch out, you might get an elbow in the eye if you get to close to me while I am eating it.
My brother-in-law makes it the best and he shared his secret with me a few years ago. It’s time for me to pass on the guacamole love.
The recipe my brother-in-law uses is out of an older addition of the Better Homes and Gardens Cook Book. I searched Google to try and see if they still have the same recipe and unfortunately they don’t. They have changed it a little and now call it Chunky Guacamole. I am sure it is still tasty, but this classic version is where its at!
Oh and don’t forget, the most important part of making great guacamole is having perfectly ripe avocado’s. Don’t try and force them. Their shell should be dark in color and slightly soft to the touch.
Classic Guacamole
Ingredients:
2 medium ripe avocados, pealed, de-pitted and largely diced (reserve the pits)
2 tbsp-1/4 cup finely diced onion, I prefer red onion (Adjust amount according to how strong onions flavor is)
1/4 cup diced green chilies, that is half of a 4 oz can
1 tbsp cilantro, chopped (optional)
1-2 tbsp fresh lime juice
1 medium or two small segments of garlic, crushed
2/3 cup diced roma or plum tomatoes
salt and pepper to taste
Directions:
Click the following link and scroll to the bottom for pictures of how to make guacamole in a zip lock bag. If you prefer you can, of course, smash the avocados with a fork and mix it in a bowl by hand.
- In a gallon size Ziploc Bag combine all ingredients
- Seal bag and using your hands mush together until things are blended to your preferred consistency.
- taste guacamole and add salt and pepper and more lime juice if needed
- Clip edge of bag and squeeze into serving bowl.
- Place pit or pits into the prepared guacamole, this will keep it looking fresh longer
Serve with corn chips, quesadillas, or any of your other favorite Mexican dishes. I love guacamole with Baked Taquito’s, Chicken Chimichanga’s and for parties I like to have it next to a bowl of my favorite Pico De Gallo.
Enjoy!
Maria
