Guacamole Recipe: Guacammmole
Guacamole dip, the dip of all dips and often celebrated as the ultimate party appetizer. Make it for any occasion, or make it for a party and secretly eat half the guacamole before even leaving for the party… This recipe is a super easy guacamole recipe that is sure to have everyone asking about your guacamole dip! Then impress all your friends who ask for the recipe by saying “well, I kind of just winged it.”
Guacamole Recipe Details
Name: Guacammmole Prep Time: 15 minutes Difficulty: Easy Servings: 5
Guacamole Recipe Ingredients
- 3 Avocados
- 1/4 cup Red Onion
- 2 cloves Garlic
- 1/2 bunch Cilantro
- 1 Jalapeño
- 1 Tomato
- 1 whole Juiced Lime
- 1/4 teaspoon Green Tabasco Sauce
- 3 – 4 dashes Salt
- 1 dash Pepper
It still remains a mystery to me how this recipe can be so damn good and yet contain such simple ingredients. I guess that is the beauty of this guacamole recipe and guacamole in general. Let’s get to it with our ingredients.
You will need three avocados… the fruit of the gods. Don’t worry, I wikipedia’d Avocado and it is in fact a fruit and as you will find out, I often trust everything I read on wikipedia. Another somewhat useless fact to add to your arsenal. In addition we will be dicing up a red onion, mincing a couple of cloves of garlic, chopping cilantro and tomatoes, finely chopping jalapeño’s, and finally juicing a lime.
Fun with Knives
Preparing the Avocados
Avocados can either be a total joy to peel if perfectly ripe, or a total nightmare if not quite ripe or worse overly ripe and on the their way to spoiling. Hopefully yours have ripened to a firm yet soft consistency. If so, you should have no troubles slicing and peeling the avocado.
To begin cut the avocado in half vertically, hotdog style as I say. Now take your knife and karate chop the seed. Careful to not miss or chop too hard. Twist the blade and pop the seed out. Cut the now halved avocado in half again so that you know have quartered the avocado. Peel the skin and chop the avocado into roughly 1 inch by 1 inch squares. Place the chopped avocados into a larger mixing bowl for later.
Preparing the Red Onions, Garlic, Cilantro, Jalapeño, and Tomato
This guacamole recipe could probably be made far quicker with a food processor, but what fun is that? I prefer to chop my veggies with love. However if you are partial to a processor go ahead and throw the red onion, garlic, jalapeño and tomato into a processor and go to town. If you choose the more adventurous route and chop by hand I applaud you.
Begin by dicing the red onion. If you aren’t familiar with cutting onions, check out this quick video that details how to slice and dice onions like a pro.
Now on to mincing the garlic. Garlic has a special trick prior to mincing that helps release flavors and aroma in addition to making it incredibly easy to peel. With your unpeeled garlic, take the flat surface of your knife and crush or smash the clove. It should now look like you stepped on it. The clove should now easily peel leaving a delightfully smelling clove of garlic. Proceed to mince the garlic into small bits. Now that your hands totally reek of garlic you may be asking yourself “are my hands going to smell like this for a while?” The answer is “yes,” probably for a day or two. However, you can try rubbing your hands with salt and lemon to remove the smell. Avoid lemon and salt if you recently cut your hands… it won’t feel good… promise.
Cilantro is either described favorably or in more cases than not very unfavorably. It is an herb that has grown on me over the years and I have come to enjoy its flavor in small doses. Begin preparing the cilantro by taking half a bunch and holding it in your prominent hand like a flower bouquet. Separate the leaves from the stems as best as possible and then cut the leaves from the stem in one slice. It is really up to you how whole you want to leave the cilantro leaves, but I tend to keep them a bit larger so they aren’t mashed into a pulp.
Next we have our jalapeños. This is where we get the bulk of our spiceness in the guacamole dip. If you like your guacamole with a kick, add the seeds. If you like your guacamole a bit tamer go ahead and dispose of the seeds.
Begin by slicing the top off the jalapeño and then slicing it into thin strips. Turn the jalapeño and slice until you have nice dice sized cubes of jalapeño. Another pro tip, don’t rub your eyes or your skin after washing your hands a few times. If you rub your eyes you aren’t going to have a good time, and will likely not enjoy the guacamole dip and that will make me very sad.
Finally chop the tomato and add the red onions, garlic, cilantro jalapeño, and tomato to our mixing bowl that contains the chopped avocados.
Lime Juice, Tabasco Sauce, Salt and Pepper
Lastly we need to add the lime juice, four to five shakes of our green Tabasco sauce, salt, and pepper to the mixing bowl. It is now a party in that mixing bowl.
Mix It All Up
We have all our ingredients present in the mixing bowl and now we just need to pull it all together by mixing and whipping our concoction. Once you have mixed it all together and it begins to look as guacamole typically does you can transfer to a serving bowl and dig in! Remember to leave some for the party though.
That is all there is to it! Guacamole recipes are about as simple as recipes come, and I promise this guacamole recipe will be a real winner. This is the first recipe on SwissMisfit, and I am happy to know that it was a recipe for Guacamole. Let me know what you think of it in the comments or any difficulties you may have had making it.