As you can tell from Jordan's tweet above, we're pretty big fans of this green dip in our house and, as promised, here's my recipe that is an easy go-to. I'm typically just tossing it into the bowl and going by feel (and of course some taste tests throughout the way. My husband excels at this job), but I've measured it out so you can enjoy the same bowl of guac we do!
Fun fact: I didn't start eating/enjoying vegetables until the summer before my junior year of college. Growing up, I was dubbed a "picky eater" and thrived on mac and cheese, chicken fingers, pizza and bread. Ya know, your basic nutritional food groups.
Even after broadening my pallet I didn't like avocados. Ok, I can't really say that because I'd never had one until my junior year of college. Two of my sorority sisters (and still close friends) used to eat it all the time and there was something about this pear-shaped, leather-skinned vegetable (or fruit?) that was just strange to me.
Then one day, I tried Chipotle's guacamole. And my life was changed forever. (A tad on the dramatic side, I'll admit, but come on! Chipotle has to have received rewards for that stuff). This led to avocado on everything–my sandwiches, burgers, toast, and my favorite, scrambled eggs.
When starting to make my own guacamole, I knew I wanted whole ingredients and simplicity. I am not a fan of fillers in guacamole. No mayo, no cream cheese… none of it. The base should be pure avocados.
There's a ton of flexibility with what extra ingredients to add in. If you like spice, throw in some jalapeño peppers. More fruity, dice in some mango. Tomatoes are another great addition.
yields about 2 cups (can easily increase quantities)
2 ripe avocados
1 clove of garlic, minced
1/8 cup chopped red onion
1/2–1 1/2 tsp coarse kosher/sea salt (start with less)
3 TBSP chopped fresh cilantro
Juice of half a lime
- Slice the avocados in half length-wise and set one of the pits aside (will use later for storing). Using a spoon, scoop out the avocado into a medium-sized bowl.
- Add in the garlic, onion, salt, cilantro and lime. Using a hand masher or pastry cutter, mash the avocado until almost at your desired consistency. (We like ours chunkier so I don't mash too much here)
- If you're adding any additional ingredients, do so now. Using the hand masher, gently mix in the other ingredients. (I threw in diced mango last time and it was incredible!)
- Taste to see if you like the level of the salt, lime, cilantro, etc. And make adjustments. Flavors will become slightly stronger as they have time to sit.
- Cover with airtight lid and let flavors come together for at least an hour in the refrigerator. This really blends all of the guac elements together nicely. (We usually don't have this much patience, but it tastes much better when you wait)
- Serve with your favorite chips (ours being blue corn tortilla chips) and enjoy!
- I've used a food processor for dicing the onions before. While it works quickly, I found it produces too much "juice" and the onion flavor then overwhelms the guacamole.
- Avocados naturally start to brown as they're exposed to oxygen. We usually eat it so fast we don't have to worry about this. But some good storing suggestions: make sure it's in an airtight container (I love my Pyrex glass bowl with rubber lid). It also helps if you lay cling wrap right on top of the guacamole, gently pressing to make sure it's covering the surface, and then cover with a lid.
- I like to toss one of the avocado pits into the guac for storing–just as the pit helps keeps the avocado green while inside the skin, so it continues to when thrown in the guac.