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It is a pretty safe bet to say that guacamole is one of the best sides you can add to a dish. You can eat some (plantain) chips, toss on eggs, add to soups and stews and it provides a huge punch of healthy fats and micronutrients you wouldn’t normally get. I’ve been known to smash a fairly healthy helping at a time. I have even been known to recieve death stares at Chipotle when I ask for a little more, even after the the robotic droning of “guac-is-$2-extra-is-that-okay” from the employee.
Making guacamole at home is certainly the more economic way to approach consuming mass quantities. Most restaurants charge a ridiculous amount of money for “tableside guacamole” even though you know how easy this is. But when people try to make guacamole at home, there is some missing piece.
For some reason, guacamole still seems like it is such an easy thing for people to mess up. All it takes are a few simple ingredients, yet most homemade guacamole just doesn’t live up to restaurant standards. If you are one of those people that just can’t seem to make the perfect guacamole, then this guide is for you.
As an added tip, toss in some of the the pits from the avocado, squirt a little time juice on top and make sure your container is air tight when storing unused guacamole. This will help it keep longer, given that you have some left to save.
- 4 avocados, ripe
- 2 vine-ripened tomatoes, pitted and seeded
- 1 jalapeno, diced
- 1 serrano, diced
- 2 cloves of garlic, minced
- juice of 1 lime
- 1 tablespoon sea salt
- 1/2 red onion, diced
- 1/4 cup cilantro, minced
- Cut the avocados into cubes and add to large mixing bowl.
- Cut tomatoes in half and spoon out the seeds and insides. Dice into small chunks and add to mixing bowl.
- Slice jalapeno and serrano down the middle. Remove the seeds and inside part of the pepper to heat tolerance. The more you leave in, the spicier the guacamole will be. Add to bowl.
- Add diced onion, cilantro, garlic, sea salt and lime juice to bowl.
- Using a fork, begin to fold ingredients together. When evenly incorporated, begin mashing the avocado to the side of the bowl. Continue until at desired consistency.
by Anthony Gustin