I debated about sharing a guacamole recipe because it seems like it’s such a simple thing to make, and my version really doesn’t have anything out of the ordinary. But I’ve eaten enough mediocre guacamole at restaurants to realize that maybe there IS a need. NO ONE SHOULD SUFFER MEDIOCRE GUACAMOLE! And if I can save one person from a life of mediocre guacamole, this post will have served it’s purpose. But now things seem to have taken a turn and it’s become a HOW MANY TIMES CAN SHE WRITE GUACAMOLE situation. So I’ll leave you to it, a no-fail exceptional guacamole recipe! xx- Sarah
- 1/2 small red onion chopped
- 1 small jalapeño
- 5 small ripe avocados, pits removed
- 1 teaspoon + 2 hearty pinches salt
- 3 juicy limes
- 1 large handful of chopped cilantro
- Rinse, deseed and finely chop jalapeño.
- In a large mixing bowl combine chopped onions, avocados, juice of 2 1/2 limes, chopped jalapeño, and salt. Mash with a fork leaving large chunks. Add additional lime juice and salt to taste.
- Place 3 avocado pits in guacamole (some people believe this keeps the guacamole from browning, I personally just love how it looks.
- Garnish with a hefty handful of chopped cilantro and serve immediately.
- Quality avocados are critical for a bowl of exceptional guacamole, and they have to be ripe! I always search out organic and a perfectly ripe avocado is soft to the touch, but still have a bit of firmness. If it's hard it's underripe and if it's very soft it's overripe!
- We usually eat all the guacamole we make, but I found a trick for storing it here that I can't wait to try!