Heavenly Guacamole!

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This is absolutely the BEST guacamole you will ever have….one bite will never be enough and after you make this your friends and family will think you are AMAZING and you know what?….you are!

As you will see from the recipe, there are no surprises in the ingredients….the “secret” comes from “how you make it”…I swear by it…it makes the whole thing a new experience for the taste buds!!

First, make the paste….(here’s where the magic happens!)

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1 TBS. finely chopped white onion

1 firmly packed TBS. chopped fresh cilantro

2 tsp. finely chopped jalapeno, or more to taste

1 tsp. salt, or as needed

 

Grind the onion, cilantro, jalapeno and salt together in a Molcajete (that’s fancy Mexican talk for mortar & pestle…..I have been known to use the back of a spoon or food processor, which both work just as well…you just want to make sure that you break down the pepper, onion and cilantro, so the juices are released…the salt helps that happen too.  

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Then….

3 medium ripe, but firm Hass avocados (about 8 oz. each)

3 TBS. diced tomatoes

2 firmly packed TBS. chopped fresh cilantro

1 TBS. finely chopped white onion

1 TBS. finely chopped jalapeno (optional)

Salt if necessary

 

Cut each avocado in half then twist to separate. Remove the pit by slamming your knife blade into the center of the pit; (slamming sounds a little more violent than is necessary, but I couldn’t think of another word to describe the action!)  While firmly cupping the avocado, twist your knife and the pit should just “pop” right out. (don’t throw away the pits….more helpful info to come for those.)

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Use a spoon to scoop out the flesh and add to the bowl containing the paste. Repeat with remaining avocadoes.

Using a fork or pastry cutter, gently mash the avocados into the paste.  Leave some chunks….you don’t want to have mush….

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Mix in the tomatoes, onion, cilantro and jalapeno if using.  Adjust taste with more salt…don’t be afraid to add more salt, but remember that the chips will have salt too….

Serve immediately….or store in an airtight container.  Can be made up to an hour before serving.

Here’s another little helpful hint….take those pits and mix them back into the guacamole…I don’t know why or how, but the pits being back in there, keep the guacamole from turning brown…it must me a love thing between the flesh and pit, but it works!!

And, there you have it….HEAVENLY GUACAMOLE….serve with chips or tortillas.

Enjoy and happy cooking!

In His grip,

Audrey

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