Whenever there is a party or BBQ, the host will always ask me to make some guacamole. At one function I didn’t have time to make it beforehand and made it their johnny on the spot. There ended up being like 10+ people crowded around asking questions and taking notes. It was kinda cool. I love to make it and love to show people how to make it on their own. So here is my recipe that I have tweaked and perfected over the years. I even won a couple informal guacamole off’s with it.
Keep in mind that guacamole is very personal, meaning it is very versatile to your personal likings. Some people like it hotter, some like it chunky. I will try to give you several alternatives to cater it to your liking and level of difficulty.
Makes approx. 1-1.5 quarts.
5 chunked avacodo’s 2 packs Wholly Guacamole tips on chunking below
2 diced tomatos 1 pack pre-chopped tomato. Only use meat, deseed. Using seed and juice will cause the guacamole to become to watery.
¼ medium finely diced red onion ½ pack pre-chopped onion Vidalia or 4-5 green onions will also work.
1-2 limes juiced This depends on how much you like the lime/tang taste.
Peppers finely diced, this is completely debatable and varies with your taste/tolerance for heat. You can add 1 whole habanero seeds and all finely diced and it will give you some heat. Add 3 serranos seed and all and you will get the same affect but also add the texture/crunch of the pepper meat. Jalapenos also work very well and aren’t as hot as serrano’s. Personally I like to deseed a habanero and throw in 3 whole serrano’s. This is my personal style. When choosing peppers, make sure they are not soft. They should be firm and vibrant in color. No blemishes or dark spots.
5 squirts of a vinegar based hot sauce. I like Louisiana hot sauce personally. Tabasco, frank’s, Cholula will also work.
1 tablespoon of minced garlic. I like Christopher ranch in the bottle. Convenient.
Salt and pepper to taste.
Handful of finely chopped cilantro, I love cilantro so I usually use a little more.
Sour cream, I do not use this but some do. It is another option.
Bell peppers for crunch/texture if you cannot stand the heat of peppers.
Tips:
If you use whole avocado’s cut in half, deseed and slice in skin without cutting skin, then scoop out with spoon. This will make it easier, quicker and cleaner.
Cut all ingredients and place in bowl before mixing. The more mixing you do the more creamier or less chunky it will become. Avocados will breakdown quick.
Choosing avocado’s, I only use Haas avocado’s. The florida type have multiple littler seeds and aren’t as flavorful. Choose one’s that are dark in color and are firm not soft. Firm but not hard. If using whole avocado’s you may have to scout your store’s 3-4 days before making it because they are usually sold unripe. If they are unripe, leave them in closed bag for 2-3 days in room temperature. They will ripen up. If they are already ripe, place them in the fridge and they will keep for 2-3 days but will lose some flavor.
If it is last minute, use the wholly guacamole box. It is the best I have found out there. I have tried alott. The problem is that a lot of avocado products will use sour cream or a filler. If it is not 99% avocado, do not use it.
Guacamole should marinate for at least 30 minutes before serving. Just to let the flavors combine. Keep in fridge. When placing in bowl. Place seran wrap on top of guacamole. Make the seran wrap touch the guacamole to prevent the air/oxygen from turning the avocado from green to brown. Some water may form on top of guacamole. Do not worry, just give a quick stir before placing out with tortilla chips for everyone to enjoy and look at you with awe for such an incredible creation. Enjoy with chips, tacos, salads, BBQ chicken. Guacamole is pretty adaptable and a great garnish/side for any meal.
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