The Best Guacamole
Guacamole. I've always just made it up and sat it out. I always considered guac kind of a pain to have at parties because you have to make it right there on the spot for it to be at its freshest. But last night I had an epiphany... I did all the prep work early in the day - chopped and minced and diced and seeded all before my company was coming over. I knew that two of my guests didn't like certain things, so I was going to make two dishes of "special" guac, and a larger dish of regular. Well, I know more picky people than I thought!
So now I have a new way of making it. I will bring all of the ingredients, and custom make it! Just always remember if you are doing this as a take-along-dish, to dice and mash your avocado on the scene. I like to dice my avocado right inside the skin. Just slice longways around the avocado, twist and remove one side. Then sling your knife into the pit, twist, release the pit, and cut dices into the avocado. Scoop out with a spoon and you are all ready to go.
To make MY version of guacamole, just use ALL the ingredients listed. If you want to customize for different people, bring all your prepped ingredients.
3-4 avocados (preferably Haas)
1 small minced onion
1 jalepeno, seeded and minced
a LOT of chopped cilantro
juice of 3-4 fresh limes
4 cloves garlic, minced and ground into a paste with 1 t. salt
3 roma tomatoes, seeded and diced
Start with mashing your avocado with a fork. Stir in the garlic paste and lime juice to taste. If you are making the real deal, just mix in all the ingredients. If you are customizing, just scoop out some of the base and then add the ingredients that people like. Depending on what people like, you may be able to make your base have more of the ingredients.
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