Best Damn Guac Ever

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Yes, I know, you’re shaking your head and rolling your eyes at me saying, “Becca, WHY are you so obsessed with Mexican food?!”.  I know.  I get it.  Trust me, I’m trying to branch out.  But sometimes, there are some things a person makes that are just so flipping good, you have to share it with the world.  

Consider me extra unselfish.  At least I’m not hoarding all the fabulousness, right?  See, there’s always a flip side.  

So I have a very weird, love/hate relationship with avocados.  I really feel like they are a flavor that can only be enhanced with things and otherwise just taste weird by themselves.  I know I’m not alone in this; that’s why there’s all sorts of avocado recipes with them being mixed into stuff.  They can be a very creamy addition to many things and make it easy to cut out bad fats and unhealthy stuff (which I will demonstrate in a future recipe, coming soon!).  Guacamole, however, is just delicious when it’s made right.  I feel like you can know a good Mexican restaurant based on their guac.  I can’t tell you how many times I’ve been someplace and they used that powdered crap mixed with lord knows what to make this weird paste they try to pass off as guac.  Bleh.  You don’t fool me, crappy chain Mexican restaurant!!

So anyway… here you go.  The best guac recipe on the internet. 

Ingredients:

4 ripe avocados
6 medium roma tomatoes
1 medium white or red onion
1 medium jalapeno 
2 limes, juiced
1/2 cup chopped cilantro
1 large garlic clove, finely chopped
1 tablespoon salt

First, we’re going to make pico.  Finely chop your onion and jalapeno and chop and deseed your tomatoes.  When you put the three together, you should see a ratio; twice as much onion as jalapeno and twice as much tomato as there is onion. 

 Best Damn Guac Ever

Add tomatoes, onion, jalapeno, cilantro, garlic, lime juice and salt to a large bowl.  Cover and refrigerate for 1 hour to let the flavors meld together.  You can skip this step if you really want to, but letting the garlic, salt and lime really soak into the tomatoes, onion and jalapenos is what makes this, I think.

 Best Damn Guac Ever

Fast forward 1 hour.

Best Damn Guac Ever

Cut all your avocados in half, pop the seed out and scoop out the flesh with a spoon, adding to a large bowl.  Mash with a potato masher until desired texture is achieved (some like it chunky, some like it smoother; do what you do, boo).  This is where it gets fun.  Large spoonfuls at a time, add your pico.  Don’t do it all at once though, only do as much as YOU like.  I personally love tomatoes and pico, so I add about a cup to a cup and a half for this many avocados.  The good thing about this is you can serve some pico on the side if you have someone you’re entertaining that doesn’t like guac or avocados.  

Mix together all ingredients and serve with your favorite chips or add to your favorite tacos, fajitas, nachos or spoon.

Happy eating!

Best Damn Guac Ever

Best Damn Guac Ever
Yields 3
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Prep Time
1 hr 20 min
Total Time
1 hr 20 min
Prep Time
1 hr 20 min
Total Time
1 hr 20 min
Ingredients
  1. 4 ripe avocados
  2. 6 medium roma tomatoes
  3. 1 medium white or red onion
  4. 1 medium jalapeno
  5. 2 limes, juiced
  6. 1/2 cup chopped cilantro
  7. 1 large garlic clove, finely chopped
  8. 1 tablespoon salt
Instructions
  1. First, we're going to make pico. Finely chop your onion and jalapeno and chop and deseed your tomatoes. When you put the three together, you should see a ratio; twice as much onion as jalapeno and twice as much tomato as there is onion.
  2. Add tomatoes, onion, jalapeno, cilantro, garlic, lime juice and salt to a large bowl.
  3. Cover and refrigerate for 1 hour to let the flavors meld together. You can skip this step if you really want to, but letting the garlic, salt and lime really soak into the tomatoes, onion and jalapenos is what makes this, I think.
  4. Fast forward 1 hour.
  5. Cut all your avocados in half, pop the seed out and scoop out the flesh with a spoon, adding to a large bowl.
  6. Mash with a potato masher until desired texture is achieved (some like it chunky, some like it smoother; do what you do, boo).
  7. Large spoonfuls at a time, add your pico. Don't do it all at once though, only do as much as YOU like.
  8. Mix together all ingredients and serve with your favorite chips or add to your favorite tacos.
Notes
  1. I personally love tomatoes and pico, so I add about a cup to a cup and a half for this many avocados. The good thing about this is you can serve some pico on the side if you have someone you're entertaining that doesn't like guac or avocados.
My Fat Healthy Life http://myfathealthylife.com/
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2 Comments
  1. September 25, 2014
    • September 25, 2014

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