Seriously. Make your own guacamole. It’s easy to do, the results are guaranteed to be fresh, and you’ll feel accomplished at having made it from scratch.
This post was inspired by a conversation at work, during which one of my colleagues commented on the perceived difficulty of making this delicious dip.
The conversation proceeded as follows:
Them: “Guacamole is hard to make, so I just buy my own.”
Me: “Really? Have you ever made it?”
Them: “No, but it seems like it would be hard to make.”
I’m a little confused as to why people think that this dish is difficult to construct. This person was not the first I’ve encountered who has thought this, and it’s always confused me.
Guacamole is one of my favorite side dishes to make and consume with Mexican/Mexican-inspired food, and – in our house at least – a bowl of it will usually be scraped clean before the main dish is finished.
The other thing that I’ve discovered about guacamole is that it’s a pretty forgiving dish, and can be modified with ease to please even the pickiest eaters…. unless they don’t like avocados, in which case just give them a bowl of buttered noodles and an overcooked hamburger and have them go sit in a corner.
Apologies – my poorly concealed inner food snob just reared it’s head for a moment.
But seriously, don’t like spicy? Get rid of the peppers. Cilantro not your favorite? Toss it. Not big on raw garlic? Use less, or maybe oven-roast it first.
There variations are endless.
Here’s what you’ll need to create a great guac:
- 2 fresh avocados, (here’s how to tell) peeled and pit removed
- 1 ripe medium tomato, chopped fine
- 2 cloves of garlic, minced
- 1 shallot, peeled and chopped fine
- 1 jalapeno, seeds removed and chopped fine
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Prepare all the ingredients as listed above.
Place all ingredients in a mixing bowl.
Mix them together. I prefer to do this with a fork, as it allows me to really squish up the flesh of the avocado and incorporate all of the ingredients together.
Enjoy you new fresh guacamole with tortilla chips, on a burrito, or however else you would like!
Note: My wife thought it was weird when I started eating guacamole with a spoon straight from the bowl… but I kept doing it. It was too good not to.