My Favorite Recipe: The Most Delicious Guacamole Ever
Garlic and onion lovers, this one’s for you!
This one is simple enough to be able to make often as I typically always have these ingredients. I put this on burgers, tacos, and basically just eat it plain…
To kill two birds with one stone, I make my pico de gallo first since it’s mostly the same ingredients, and I mix it into the guac after. Plus, it’s nice to snack on 😉
Click here for my pico de gallo and chipotle aioli recipes.
This recipe serves 6-10 snackers, depending on how guac crazy your guests are! I typically use it as an appetizer for about 4-5 people and then use the rest as a topping on tacos.
Ingredients:
- 4 medium or 3 large avocados
- 1/2 medium red onion
- 1 lime
- 15 sprigs of cilantro (about 1 full cup of picked leaves – see how much I put in my colander in the photo below)
- 2-3 medium sized garlic cloves
- 1/2 tsp salt plus another pinch or two (I like medium-grain kosher or Himalayan)
- 2 medium tomatoes on the vine (can substitute Roma tomatoes)
1. Mash avocado in a medium sized bowl (I use this cool little avocado cutting tool (shown in the photo above). It slices it in half, pits it without fear of chopping your hand off – anyone else think you’re going to die every time you pit an avocado with a knife? Why do we do this to ourselves lol – and slices/scoops it nicely!)
2. Zest the lime skin onto the avocado – it makes it a little sweeter and gives it kind of a tangy kick (I use this microplane for zesting – not all microplanes are created equal). Squeeze juice of the full lime into the avocado (I use this citrus juicer to make sure to get it all out).
3. Dice onion into 1/4″ squares, chop cilantro, mince garlic (garlic presses save lives! No mess with a chopper and no cutting fingers. This is the one we have and I loooove it. It’s not flimsy at all.)
4. Dice tomatoes in 1/4″ squares (I work my way around the core and throw out all the seeds, liquid and core so it’s not mushy and watery)
5. Mix all chopped ingredients together, plus the salt and let sit in the fridge about 20 mins before serving
Top with a lime wedge, some fresh cilantro, maybe some cojita cheese, and dig in!
Tools I Used:
