The Best Guacamole
Dear, reader, this is an archived post and there may be some errors in code. They are likely to be minor and shouldn’t disturb the reading experience. However, should you encounter an incomprehensible problem, please send us an email to firstname.lastname@example.org and we’ll look into it. Thank you.
Everyone has different ideas of what belongs in guacamole. Many feel that mashed up avocado, a little lime juice, and chopped cilantro makes a tasty guacamole. If you are one of those, you gotta try this! I promise, you’ll never go back.
Guacamole originates from the Aztecs, and what went into it varied according to what was available in the area. Traditionally the only additions to the avocados were tomatoes, chilies, onions, and cilantro. It’s mixed and served in a mortar and pestle called a molcajete. Of course over the last several hundred years, it’s evolved a teensy bit, but not all that much.
We start with our avocados.
Slice the avocados in half, remove the seed, and then while still in their skin slice the insides top to bottom, then side to side. Then scoop the insides out into a mixing bowl.
Next we have our veggies. Tomatoes, red onion, jalapeno, limes, and garlic. Dice the tomatoes and onions, and finely chop the garlic and jalapeno. If you like spicy, keep the jalapeno seeds, if not, toss ’em.
Then squeeze in the lime juice and a healthy pinch of salt. Lime juice is not traditional but it serves two purposes in guacamole: 1) It’s tasty, and 2) the acid in the juice keeps the avocados form turning brown.
Then using a fork, mash up the mixture until its mostly smooth. It’s ok if it’s a little chunky; personally, I prefer it that way.
Lastly snip or chop a good handful of fresh cilantro. and mix it all in.
Taste for seasoning and serve. Serve with chips or alongside your favorite tex-mex foods.