Best Ever Guacamole

You won’t believe me if I told you this now, but….*whispers under breath* I once hated avocados. I feel ridiculous for admitting this now. As a kid, avocados weren’t typically on the menu in my household, so I did what most kids did, labeled it as “gross” for no valid reason. It wasn’t until college that started to experiment with avocados and it is definitely one of those fruits that once you try, you’re a lover for life! Nonetheless, I still had my reservations about guacamole. I have tried guacamole in the past that was downright flavorless. Like seriously, it tasted like avocados with a bit of raw onions and I was scared. Guac is supposed to be that topping that makes tacos stand out, tortilla chips have a best friend, and occasionally, compliment the booziest of poolside chats. Guac that resides in the background and is “optional” to put on tacos is no guac of mine!  I challenged myself to make homemade guac that could add a little razzle-dazzle to even the dullest of #TacoTuesday’s. You guessed it, it was a hit!

Good guac starts with a nice and ripe avocado. The perfect avocado for the job would be slightly firm but have a bit of softening to it when you apply a little pressure. You should not feel like you are trying to apply pressure to an apple and you certainly shouldn’t feel like you are applying pressure to a ball of mush. It is all about the perfect sweet spot.

The ingredients: You absolutely need freshly squeezed lime. Whether you use the juice of half a lime or a whole lime is up to your personal preference. Cilantro is also a must but unlike most foodies, I am not a stickler for using fresh compared to dried cilantro. I prefer fresh cilantro but in a pinch I have also used dried cilantro and it tastes just as yummy. If you are using dried cilantro use approx. 2 tbsp instead of below 1/4 cup of fresh cilantro. Tomatoes give your guacamole the burst of color you certainly need. I prefer to use Roma tomatoes but have tried using common globe tomatoes, as well as cherry tomatoes. Honestly, it really doesn’t matter, just throw a tomato in the bowl.

I have a secret ingredient… jarred jalapenos. I know it sounds a little odd but they give me the spiciness I need for less effort. In the past I would add 2 fresh jalapenos and still not achieve the spicy kick that  I desired. Well, no longer! 2 tbsps. of diced jarred jalapenos can get the job done. Not to mention, I always have jarred jalapenos on hand, so it is beyond convenient.  My bonus ingredient is green bell peppers. I only use a small amount, roughly 3 thin slices of green bell pepper that I then dice before adding to the guac, but it gives a little crunch that I enjoy. Totally optional, your guac will be just as good without it. Throw in the remaining ingredients and spices below and you’ve got yourself an award-winning batch of guacamole!

Pro tip: the trick to keep your guacamole fresher and brighter for longer: seal your guacamole with saran wrap. Press the wrap directly on the surface of the guacamole to keep out as much oxygen as possible and create a mini vacuum seal. Trust me, works wonders!

Pair this dip with my fiesta baked tortilla chips, a chilled glass of Riesling or Sauvignon Blanc, and a nice poolside chat for optimum enjoyment!