The Best Guacamole…seriously
I’m nervous – confused – my palms are sweaty. Ok, maybe my palms aren’t sweaty, but I am still asking myself ”are you sure you want to do this?”
(time lapse 10 minutes ahead)
Alright fine – I will share (give up) one of my best recipes. It’s not like I am the only person in the world that makes good guacamole. It just so happens that I think mine is the best.
What’s my secret? Perhaps it’s the red onion, or the mayonnaise or maybe the salt? People always say that red onion has a mild, sweet flavor – I think it has a strong flavor – which adds something special to this guacamole. The salt you use is also very important. I love experimenting with different salts in my guacamole – salt compliments avocados so well. To add a bit of creaminess to the guacamole I use the mayonnaise. Sounds odd, but works so well.
This recipe will serve two or three people who really love guacamole. Adjust accordingly to how much you will need.
What You’ll Need:
- 2 avocados, halved, seeded and peeled
- ½ of a lime, juiced
- 1 roma tomato, seeded and diced
- ¼ cup red onion, diced
- 1/8 cup mayonnaise
- 1/8 cilantro, chopped
- good pinch of your favorite salt – I like fleur de sel in this recipe.
- dash of Tabasco
1.) Prep your ingredients before cutting into your avocado. The avocado can go brown very quickly without the help of the lime.
2.) Once you are prepped – place the avocado, lime juice, tomato, red onion, mayonnaise, salt and Tabasco in a large bowl.
3.) Using the back of a fork, mash all of the ingredients together until you get the consistency that you prefer. Some people like smooth, others a bit chunky. Myself, I prefer a bit chunky.
4.) Finally, fold in the cilantro – trying not to bruise the leaves too much.|
5.) Place plastic wrap over the guacamole – so that is actually touching the surface of the guacamole and let sit at room temperature for 1 hour. After the guacamole has sat for an hour – go ahead and eat!