Next time you’re at the store and you have a bag of tortilla chips in one hand and a container of premade guacamole in another, STOP. Instead, pick up a package of tortillas and some avocados, lime and cilantro. My friend, get ready. You’ve got the makings of a party.
At this risk of sounding cliche, if life gives you avocados, make guacamole! Avocados are the one thing that are always in our house ready for breakfast sandwiches, avocado toast and of course…lots and lots of guac. The best, perfectly ripe avocados are necessary for guacamole, Keep reading for some tips on choosing avocados.
Knife in one hand and avocado in the other, carefully insert the knife into the long end of the avocado. While holding the avocado, rotate the knife slowly around to the other side resulting in slicing the avocado in half. Gently pull the knife out and grasp each side of the avocado and lightly twist the halves in opposite directions. Remove the pit by holding the knife in your dominant hand and the avocado in the palm of the other. In one swift stroke of the knife, “tap” the long edge of the knife into the pit and twist slightly. The pit should pop right out attached to the blade. Carefully pull the pit off the blade. Confused? Check this out.
Once all of your avocados have been pitted (btw, save one pit to the side), place them in a bowl or molcajete. Add your chopped cilantro, diced jalapenos and a generous squeeze of lime. And then add about 1 teaspoon of salt per every 2-3 avocados, depending on the size. You have to taste as you go. Start with less if the avocados are smaller, like 3/4 teaspoon. As far as the pepper goes, you’ll start with 1 teaspoon and work your way up. Black pepper is THE key to great guacamole. At the Mexican restaurant where I worked, they made huge buffet pans of guacamole and covered the entire avocado-filled pan with pepper. Whatever you do, don’t skimp on the black pepper.
Oh and if you need some chips to go with your guac, head over here and check out post on how to make the best tortilla chips right at home. Just be prepared—if there’s anyone around while you’re making guac or chips, you’d better make double batches.
TO check if an avocado is ripe, pop off the little stem at the end of the avocado. you are looking for a bright green underneath. If it’s brown, the avocado is over-ripe. If it’s too light or yellow, it’s not quite ready. The avocado should also feel firm in your hand but give to a light pressure.
For a few:
use at least two avocados (if they’re small) when making guac. One half of an avocado has approximately 120 calories.
For a crowd:
Set up a guacamole bar for your next party. have a big bowl of guacamole with fun mix-ins like diced watermelon, mango, pineapple, goat cheese, pepitas or different peppers.
Forget store-bought...fresh guacamole is easy and fast and waaaay better.
- 2 avocados
- 2 TBSP fresh cilantro chopped
- 1/2 lime juiced
- 3/4 tsp salt minimum
- 1 tsp ground black pepper to start
Slice avocados in half and carefully pit. Click for more info.
Placed pitted avocados in a medium bowl. Add cilantro and a little lime juice to start.
Add salt and pepper and taste for seasoning. Add more if needed.
Serve with homemade chips.
- To store freshly made guacamole, place in a glass dish and put one of the pits in the center of the dish. Press plastic wrap directly on surface of the guacamole and then cover with a tight lid.
- Best eaten the same day it's made.