Hey there mister style (which is a name of no one in particular – who may/maynot exist)! You want to know how I make the guacamole?! The best guacamole in the whole world (at least my little world) . . . well the alright – here we go.
This is the stuff that you will be needing (in no particular order):
- onion (red)
- garlic (fresh minced)
- hot sauce (I prefer cholula)
There is an odd kind of alchemy that seems to happen when all of the ingredients get all kinds of mixed . . . oh – blah – blah – blah . . . here is how it all gets thrown together.
Start with a nice big bowl and then put all of the ingredients in . . .
- Maybe 2-3 nice ripe avocados (ripe means slightly squishy – unripe means not so tasty – and hard to mash up).
- Probably 1 tomato (I like those tomatoes on the vine – but that is probably just marketing – the only ones that I stay away from are the cherry tomatoes [ they are way too small – and require a lot of cutting up] and heirloom tomatoes [they kind of creep me out with their odd colors and shapes].)
- 1/4 to 1/2 of a red onion diced up nice and small (sometimes I use vidalia “sweet” onions to mix the world up a bit)
- 2 cloves of garlic smashed with the flat side of your knife and then minced.
- The rest of it (salt, pepper, cilantro, hot sauce, lemon and lime) are totally to taste – so you will have to experiment.)
I seem to use a good bit of lemon and lime and am under the impression that it keeps the guacamole a brighter green for a longer amount of time (ooh – here is a fun fact – I was under the (false) impression that if you left the seeds from the avocados into the bowl after the guacamole was made it would “magically” keep it fresh – but evidently that was all a lie to make me look lame (like I needed that).)
Still with me? Alright then – squish it all together – and sooooooo good . . .