Guacamole is hands down my favorite dip. I make it countless times over the summer to bring to the pool and the beach. Also a bowl of guacamole, a bag of chips, and a pitcher of margaritas make the perfect easy summertime meal. It is also one of my favorite things to make for football parties, like the Superbowl. The trick to making a good guacamole is waiting for your avocados to be perfectly ripe. You can tell if they are ripe by squeezing them gently. They should have a slight give, but not feel mushy. The best place to let them ripen is on your counter, but if they are ripening too quickly, you can stick them in the fridge for a couple of days until you get a chance to eat them. I really like the avocados to be the star of guacamole, so I tend to be light on the other ingredients. Feel free to add more or less to your liking.
- 3 medium sized hass avocados
- 1 plum tomato, seeds removed and chopped into a small dice // This keeps the guacamole from getting too watery and the chopped tomatoes keep their shape
- 1 jalapeno, diced // Depending on the heat of the jalapeno, I’ll use between half of it and all of it.
- 1 small onion, diced
- 2 cloves garlic, diced
- 1 lime
- salt & pepper // I like a course sea salt which holds up better than regular table salt
- Start by prepping all of your ingredients.
- Scoop your avocados into a bowl and mash them up. I find that a potato masher is perfect for this. I don’t like guacamole that is overly smooth, so I leave it kinda chunky.
- Mix in all of your tomato, onion, garlic, and half of your jalapeno. Juice half of the lime over the guacamole and add in a bit of salt and pepper (maybe 1/2 tsp of each).
- Give it a quick stir to combine everything and taste. Add more salt, pepper, lime, and jalapeno if needed. // Taste using whatever you are planning to serve it with. I’ve found that it can taste over salted if eaten with a salty chip.
- If you’d to make it ahead of time, use a spoon to smooth the guacamole down in a bowl. Sprinkle with the juice of half of a lime. Use cling wrap and place it directly on top of the guacamole making sure that you seal out all of the air. This should last for up to 12 hours in your fridge. Just give it a quick stir before serving.