There is nothing like freshly made guacamole. I love to have chips with my guacamole, not guacamole with my chips! Two of my three children also love the stuff. The other likes to eat the avocado just by itself. Also a good treat, but takes less effort. The key to great guacamole is starting with fantastic avocados. I happen to be fortunate to live in Southern California, where it is easy to find great avocados, but even then, you can find some that are less fantastic. I highly recommend Haas Avocados. They are consistently good. They are large and buttery. To pick a good avocado you want one that is still firm, but not hard. If you press on the skin it should give a little (not a lot) If it is soft and mushy the flavor is also less great in my opinion, but don’t worry if you can only find ones that are hard as baseballs, you can still buy them. Take them home and put them in a paper bag with a ripe banana and in a day or two you will have a perfect avocado too. You don’t need to buy any seasoning packets – use all fresh ingredients and you will have the best results.
A tip – to remove the seed can be a tricky process and sometimes dangerous – I have cut myself several times trying to remove that sucker! Cut the avocado in half starting at the top and cutting around the bottom to other side and to the top again. Twist the two halves apart. The flesh should be green – it may have some brown spots, but typically don’t take away from the taste, I cut them out because I don’t want brown chunks in my guacamole. Place the half that still has the seed in it on a cutting board and use a sharp knife to tap the blade into the seed. Give the knife a rotating twist and the seed should loosen and come off (on your sharp knife). To remove the flesh of the avocado from the skin simply run a large spoon along the edge and scoop it out into a bowl.
Becky’s Homemade Guacamole
Serves 6 hungry dippers
- 3 large ripe Haas avocados,
- 1 Roma Tomato, diced small
- 3 cloves of garlic, pressed through a garlic press
- 1/2 jalapeno pepper, white ribs removed and seeds removed, diced finely (wear gloves to protect your hands)
- 2 Tbsp minced red onion
- 1/2 – 1 lime, juiced (depending on size)
- salt and pepper to taste
- 2 Tbsp cilantro if you have it on hand and like it
Use a fork to mash the avocado flesh in a bowl. Add the chopped onion, tomato, garlic, jalapeno pepper and stir into the avocado. Add lime juice and cilantro if desired. Season with salt and pepper, stir and taste. Add more seasoning or lime if needed. Chill and serve with tortilla chips, or serve with tacos or any other Mexican dish.
Some say that if you place the avocado seed in the guacamole while it is in the fridge that it will not turn brown, but I have found that if you cover it with plastic wrap and lay the plastic wrap on the guacamole so there is little air around the dip that it will stay the vibrant green that you want in a good guacamole.