June 26, 2017
If there’s a perfect summer snack that everyone can agree on, it’s guacamole! When avocados are perfectly ripe, there’s nothing better than using them for a garlic-filled guac dish. I’ve listed out my tricks for the perfect guacamole that will disappear within minutes!
I’ll detail out how I typically make my guacamole and you can adjust to your liking or serving size!
4 -5 Avocados
1/3 Red onion
1 Serrano chili
4 Garlic cloves
A handful of cilantro
Scoop out all the avocados and only lightly slice them up. They will get smaller each time you mix in new ingredients so I tend to not mix too heavily from the get go.
Tip #1: Save the stones! They get mixed into the final product and help the guacamole last longer in the fridge (that is, if it hasn’t already been devoured!)
My technique for chopping up tomatoes is a strange one, however, by removing & tossing (or using elsewhere – salsa pairs great with guac!) the insides, your guac will be far less runny.
Chop up the onions.
My favourite bit is adding the garlic! I’m quite heavy handed when it comes to garlic in all my dishes so I liberally add between 3-4 cloves. Adjust depending on who you have to kiss later on!
De-seed the serrano chili thoroughly.
Tip #2: I reuse the garlic press for the serrano chili. Meaning, no skin actually makes it in the dish, only juice.
Add salt to taste.
If you struggle to squeeze limes as much as I do, this tool will make you grateful for all simple innovations!
My dad has taught me another unique technique that I’ve not managed to upgrade. Chopping up my herbs this way is just more fun than using a knife on a cutting board!
Toss in and mix one last time!
Shop my kitchen:
As you know, I’m trying to be as good as one can be (most of the time) by avoiding grains. These chips are so tasty and go perfectly with guacamole! My obsession with Anthropologie is also about to become very apparent. You’ve been warned!
Dig into the guac quickly before others inhale it all!