Do you know anyone who does NOT like guacamole? I sure don't. (Insert poster here that reads "There's too much guacamole, said NO ONE!") I've made guacamole so many times and I really think this is one of the most perfect guac recipes I've come up with.
Start with nice, ripe avocados. Slice them in half lengthwise and remove the pits. Scoop out the flesh and place into a bowl. (Now comes the important part.) Anyone can mash up avocados and call it guacamole but it's what you mix with it that makes it superb. Here's what I like to use: minced garlic, chopped fresh cilantro, minced red onion, minced jalapeno, minced tomatillo, fresh lime juice and a good pinch of kosher salt. Oh, and make sure not to mash the avocados too much. I like it when there's still a few chunks here and there--unless you like your guacamole to resemble baby food...?
MMMmmmmm. SOOOoooo gooood.
And here's a tip if you want to protect your mouthwatering masterpiece from oxidizing: press plastic wrap directly on top making sure to get out all the air bubbles. If you do this, it will last longer in the fridge and won't turn that icky brown color. (Yuck, that would be a shame.)
BEST GUACAMOLE RECIPE
serves 2-4 as an appetizer with chips (but if you want to eat the whole thing by yourself I won't tell anyone)
4 ripe avocados
2-3 medium sized limes, juice only
3 tablespoons red onion or shallot, minced
3-4 garlic cloves, minced
tomatillo, finely chopped (tomatillos look like green tomatoes with a papery husk on the outside--remove the husk)
1/2 jalapeno, minced
1/2 bunch cilantro, finely chopped
kosher salt, to taste
Slice avocados lengthwise and discard pits. Scoop out flesh and place in mixing bowl. Add a pinch of kosher salt and lime juice. Mash avocados with a potato masher or fork until creamy but leaving some chunks. Add all the remaining ingredients and mix just until incorporated. Taste and adjust seasoning if needed. Serve with tortilla chips, crackers, raw vegetables, grilled chicken, burritos, tacos, or just about anything!