Monday, May 2, 2016

Homemade Mexican Guacamole

Homemade Mexican Guacamole
Lately...I've been craving guacamole. And I haven't been able to get it (I keep meaning to go to this one Mexican restaurant we love but it hasn't happened yet) so...I finally just decided to make my own. Because that's what we food bloggers do. Or...at least...that's usually what I do. And really...there's no reason that all of us shouldn't make our own guacamole! IT IS SO EASY! And insaaanely quick to make!

Funny fact--apparently my dad and grandma (heck..probably all of my grandparents) have never tried guacamole. And one time (a time my brother and I still enjoy a good giggle over) my mom pronounced guac "GWYE-ACK" (admittedly on accident--she does know how to correctly pronounce it). So...I don't come from a particularly adventurous food background. But somehow...I love guacamole. And I am so happy that I do.
Homemade Mexican Guacamole
First a little tip on avocado ripeness--you're going to want the avocado skin to be very dark and have give when you squeeze it. If it's suuuper soft when you squeeze it-it may be over-ripe, but you can still cut it open and use any parts that are still green and not brown! Another tip for good guac is DO NOT BE AFRAID OF SALT! Seriously...you're gonna want to be generous. And also, this recipe is definitely one of those taste and adjust sort of situations--some of the ingredients aren't going to have amounts because you should sort of just add however much tastes good to you, you know? I know the first time you make something that is super frustrating but I promise after you make it once and figure it out...it just makes sense!

Oh and after you've made the guacamole, if you don't finish it and want some leftovers and are concerned about it turning brown here's another little tip: spray the top of the guacamole with cooking spray and cover the top with plastic wrap (so that the wrap is pressing on all of the guacamole)--it helps!
Homemade Mexican Guacamole
Avocadoes are potentially the only thing that I like and Michael doesn't, so I had to eat all the guacamole myself. Which...even though it didn't look like much...it actually was. So this might be best to serve if you're entertaining or have at least a couple people to eat it--because I had a difficult time finishing it by myself. 

Also--don't limit yourself to eating this deliciousness with just chips! Quesadillas, flautas, and even french fries are so good dipped in the guac and it's also tasty on sandwiches!

Guacamole is too good to only enjoy one way. 

Homemade Mexican Guacamole


Homemade Mexican Guacamole
Ingredients:
  • 2 ripe avocados
  • 1/4 of an onion ( prefer red onions for guacamole), finely chopped
  • 1/2 a tomato, finely chopped
  • Optional-1 jalapeno, finely chopped
  • cilantro, chopped, to taste
  • lime juice, to taste (about half a lime is what I used)
  • Kosher salt, to taste
Preparation:
  • Either peel the avocados or carefully slice them in half (try not to let your knife get stuck in the pit)-scoop out the green insides (any brown bits, remove) and place in a bowl/or mortar (as in mortar and pestle).
  • Using a large spoon or pestle to mash the avocados to your desired consistency (I like it most smooth, although not completely).
  • Add the onion, tomato, jalapeno (I omitted), and cilantro and stir until evenly incorporated.
  • Add lime juice and salt, mix up and taste. Add more lime juice/salt as needed until it reaches your desired flavor.
  • Serve fresh! Or refrigerate (covering with plastic wrap) until ready to serve. For leftovers--spray the top of the guacamole with nonstick cooking spray and cover with the plastic wrap so the wrap is in contact with the surface all of the guacamole. Store in the refrigerator for up to 1-2 days.
Homemade Mexican Guacamole
So many pretty colors!
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