This blog is starting to take on a theme of rebelling against foods we didn’t have in the house growing up. First deviled eggs, now guacamole. Avocados just weren’t ever on the grocery list, but I’m pretty sure I regularly got guac on my burritos at Qdoba in high school.
I don’t know when my love and appreciation for the trendy fruit and spread developed, or when I started making it myself so this is a very short, uninteresting story. However it came to be, it’s here to stay.
Guac takes on two forms for consumption: as a topping, the creaminess of the avocado cools spicy foods down and slightly softens a crunch; as a dip, it poses as an appetizer (or with enough chips it turns into an accidental meal). A great guac can be either and has a texture and flavor that balance in harmony for the perfect bite.
Over the years, I’ve honed my recipe and technique which results in an unbeatable bowl perfect for game day, Taco Tuesday or happy hour down the shore. It’s gotten rave reviews across the country and turned non-guac eaters into lovers (except my parents) and is requested at potlucks. The key is to finely chop the add-ins and mix them into mashed avocado.
Sarah’s Famous Guacamole
What you need:
- 3 large ripe avocados (or 4 medium)
- 1 lime
- 2 cloves of garlic
- 1/2 large tomato
- 1/2 yellow or sweet onion
- 1 Serrano pepper, with half of the seeds removed [optional]
- Handful of clinatro, minced [optional]
- Salt and pepper to taste
- Prep: Finely chop or small dice the tomato, onion, Serrano and garlic. Half, remove the pieces and carefully score the avocados within their skin.
- Scoop the avocados into a medium bowl and mash with a fork until you reach your desired consistency. I like mine pretty smooth, but still with a few small chunks for texture.
- Add juice of half a lime, garlic and a teaspoon of salt and pepper each, and mix to combine.
- Stir in tomato, onion and Serrano, mixing until combined. Careful not to mash the tomatoes or the guac will lose its bright green color. Finish by stirring in cilinatro, if using.
- Taste for additional lime, salt and pepper, and adjust seasonings accordingly.
- Chill for one hour, or dig in. Serve as a topping for tacos, nachos, sandwiches, bowls, etc., or eat with tortilla chips.
A few notes:
- I made this on Super Bowl Sunday and saved it to my Instagram highlights
- Always buy an extra avocado as you never know what’s the inside of one will look like
- Wash your hands and knife as soon as you are done chopping the Serrano to prevent secondary chili oils from transferring to places they shouldn’t
- Each avocado is about a cup diced. Aim for a 3:1 avocado to add-in ratio