“If you have nothing but love for your avocados, and you take joy in turning them into guacamole, all you need is someone to share it with.” ~ Jason Mraz
I admit seeing the Giants (moment of silence please) blow it so fantastically in the Wild Card was an incredibly bitter pill to swallow. In fact I wasn’t sure if I could watch anymore football…And I LOVE football. Yet I also love food, gathering with friends, have some spirits and enjoying the revelry that is Super Bowl. Plus anytime I get to make my delicious guac is a HUGE win regardless of the final score.
Yes peeps. I think it is time I divulge my culinary secrets again with my guacamole recipe.
Let me just say I am obsessed with guac. Seriously is the best thing since Gluten Free sliced bread. Actually it is BETTER then bread!
Yup I said it! Be horrified.
I admit I have a problem and should probably go to guacamole anonymous. But I also can’t deny, as far as addictions go, a guacamole one is not a bad one to have. All those healthy fats do good things not just for your arteries but for your hair and nails too. Total win-win.
This recipe is amazing in part because you can make it to your individual taste buds. I also make no qualms about eating a good portion of this in one sitting. In fact, I tend to make this year round, not just for those epic game days. I don’t like much of what I make, but I do love this, and the bright side is, it gets better as the days go on. If it lasts a full day! And that is a BIG IF.
The one thing to remember is that this recipe is entirely up to the chef. If you like it spicy I recommend adding more peppers. If not, add less and add more avocado to mute the spice. I have made it both ways and you can’t go wrong either way. I do prefer more spice though, so hand me those poblano peppers!
- 4 to 6 ripened avocados (I usually start with four and if I need to add more depending on how spicy, I will.)
- 1 Tomato
- 1 large yellow onion though you can use a red one if you want a bigger kick.
- 2 to 4 jalapeño and/or Poblano peppers (Be careful poblano’s are spicy which I like. If you want less spice only use one or two and stick with jalapeños. A trick to cut down on spice is to take the seeds out of the peppers. That is what makes your mouth feel like it is on fire!)
- 1 bulb garlic (Yes a bulb! and yes I use the whole thing depending on the size I might leave out a clove or two!)
- 1 lemon
- Garlic olive oil (I buy mine from Whole-Foods. Seriously it is amazing! You can use regular olive oil, but I love the garlicky taste)
- Pepper and Sea Salt to sprinkle at your discretion.
Begin by dicing the onion (The easiest way is to cut the bottom off, so it is flat then make cut marks from the top down moving steadily around the onion. Then cut horizontally across. You create small squares this way, making it easier for a smaller cut), tomato, jalepeno, and garlic. I do a smaller cut. It takes longer, but is worth it. Throw it all into a decent size mixing bowl.
Take an avocado and cut it in half. Then slice it vertically and then horizontally to create squares. Scoop it out with a spoon and add it to your bowl.
Roll the lemon, cut it in half and pour the juice into your hand (Your hand will act as a net to catch the seeds so you do not have to dig them out) and then into the bowl.
Add a tablespoon or two of olive oil and start to mix it. I use a large fork or a potato masher to mix. I like my guac chunkier so I want the ingredients blended and the avocado mashed, but I still want texture.
I add pepper and salt liberally and maybe some more olive oil to match my taste buds.
Grab some tortilla chips or add it to nachos and enjoy!
Do you like Guac? Do you like it spicy or mild? Let me know if you try this recipe and what you think!