I love guacamole; I love it to death! It is the best before-dinner-snack served with some good tortilla chips. But most importantly, mexican food can’t live without it. Enchilladas, chimichangas, nachos, you name it. It all just gets better with a little help from the guacamole-friend.
People make guacamole in so many different ways: some with dairy, some with tomatoes, and some with cilantro. It is all about personal taste, but here’s how I make mine.
For a big portion you need:
1/2 medium red onion
2 small/1 big clove(s) of garlic
Juice of 1-2 limes (it depends on their juicyness)
Optional are: chopped tomatoes, cilantro and fresh jalapenos. But I wouldn’t let any dairy near my guacamole!
It is so easy! Open up your avocados (without cutting your fingers off. I am just saying from personal experience!) and get all the meat into a big bowl. Chop the red onion very finely, and grate the clove(s) of garlic. Dump it in with the avocados. Squeeze one lime into the bowl, and add some salt and pepper. The salt is really important if you want a flavorful guac!
Grab your potato masher (alternatively you can use a fork or a whisk) and mash it all up until it has the texture you like. I like it to be pretty chunky. Grab a tortilla chip (or a spoon) and taste it. Does it need something? Salt? Or maybe more lime? It really gets better from the tasting process, and it is a delicious activity as well. If it needs more of anything, don’t mash it up more, but gently stir it around with a spoon. The texture of guacamole is half the pleasure, I think. Transfer it into a pretty little bowl, and eat like there is no tomorrow!