Alright, this post is going to be a quick and dirty one. I’ve showed you guys how to make my guacamole before in a previous video. That said, we’ve gotten a lot of new subs since then and I hate searching through old videos anyway. So I figured I would post it here and make it just a tad bit easier to find.
My recipe is a slight variation of one shared by Wolfgang Puck in an issue of GQ. For those of you who don’t enjoy guac, let me say that I was once in your shoes. Here’s the problem, you’ve likely only had store-bought guac, which is loaded with so many artificial ingredients and preservatives that it ends up tasting like ass. Real guac should be made fresh, and it’s difficult to sell because it only lasts for a day or two. But making it fresh is super easy, so it’s always my go-to thing to bring to parties that really makes an impression.
Here’s what you’ll need:
- 3 Hass Avocados
- 2 Limes
- Cilantro (about 1/3 cup minced)
- Green onion (aka chives, about 1/3 cup minced)
- Roasted garlic
- A teaspoon of salt
First, you’ll need to slice open the avocados and take out the pits. Then you’ll need to scoop out their guts with a spoon and put said guts into a bowl. Then slice open your limes and squeeze the juice of one and a half limes (one is too little for me, two tends to be too much) over the guts. Mince up your cilantro and green onions, and stir those in along with your garlic and salt. Then mash your avocado guts with a fork or potato masher before mixing together the entire concoction. I like to leave my avocados a teeny bit chunky, but it’s really up to you how well you mash them.
That’s it, you’re done! Break out the chips!
If you like your guac spicy, by the way, you can add some heat by mixing in one minced jalapeno pepper for some really nice heat. Also, if you’re looking to fiddle around with the recipe at all, the original one called for shallots instead of green onions. I couldn’t find them the first time I made this guac, so I used plain old onions. I loved it, but the flavor was a little too robust for some. I found green onions to be a nice substitute. Also also, if you’re looking to, say, double the recipe for a large group, the proportions can get a bit dodgy on you. If your guac ends up tasting a little too salty or too limey, break out my secret weapon: a half a tablespoon of sugar.