Homemade Guacamole

Photo by Katie Guymon

A few summers ago, I decided it was high time that I create a signature guacamole recipe. I mean, who doesn't have one? This process required me thumbing through a ton of other guacamole recipes, picking and choosing the ingredients I liked, and then figuring out the best proportions.

There are obviously a million ways to make The Big Green Condiment, but here is the recipe, after lots of experimenting, I've decided I like the best.

Guacamole

-4 ripe avocados, peeled, seeded, and diced
-1 lime
-1 jalapeño, seeded and minced
-1 tablespoon garlic, minced (roasted garlic is nice, too)
-1 large tomato, seeded and diced
-1/2 large white or red onion, diced
-1 cup cilantro leaves, finely chopped
-1 teaspoon kosher salt (or to taste)




How to prep your avocados: 
1. Use a knife to halve the avocado. Twist the two halves of the avocado until the fruit is open.

2. Use the knife to "chop" into the seed with one swift motion. Only go about 1/4 of an inch into the seed. Twist the knife until the seed comes out.

3. Very carefully, use a paper towel to remove the seed from the knife blade.

4. Dice into small pieces.

How to make the guacamole:
1. In a medium mixing bowl, squeeze the juice from both halves of a lime onto the diced avocados. Add the garlic and salt.

2a. For chunkier guacamole, use a fork (or other utensil) to mash the avocados to just above the preferred consistency. Add the remaining ingredients and do a little more mashing.

2b. For a smoother guacamole, add the remaining ingredients and use a Smart Stick or food processor to blend. You can do more rough chops on the ingredients if you go this route. I like the Smart Stick for easier clean up.

3. Wear a sombrero and drink a Corona or five.

4. Also, eat the guacamole with your favorite tortilla chips.