DIY: Guacamole Goodness
With an appetizer as popular and crowd-pleasing as guacamole, you would think everyone had a recipe. We have found more often than not that isn't the case, instead the making of guacamole has became routine for each of us where we add our own individual flare. Inspired by the authentic guacamole we feasted on throughout our time in Todos Santos, Mexico we were determined to bring that tasty treat to you to life.
Of course, the very first thing you need to do is make sure you have all of your ingredients: ripe avocados and tomatoes, red onion, jalapeno, a lime, salt & pepper and cilantro (optional). The trick to making perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using. I would definitely have some tortillas chips ready and waiting…
Here is the specific run down of our Todos Santos inspired flavorful & delicious guac:
- Four ripe Haas avocados
- One jalapeño, seeds removed and finely diced
- ½ cup red onion, diced
- 1 cup tomato, diced
- Sea salt
- Pepper, fresh ground
- One lime
- Remove the avocado from the skins and place in a bowl
- Mash the avocado with a fork or small potato masher
- Add in the tomatoes, red onion, jalapeño and cilantro
- Slice the lime in half and squeeze the juice from ½ of the lime over the bowl
- Season to taste with sea salt & pepper
- Mix all of the ingredients evenly
- Adjust seasoning and add more lime juice if desired
- Make sure you wash your hands after dicing the jalapeno
- Store in the fridge for 3-5 days, to avoid excessive browning, place plastic wrap down onto the entire surface of the guacamole and keep the avocado pits in the mix for extra freshness.
To start, you will need to get the avocado out of their skins. The safest and easiest way to do so is to cut the avocado in half & remove the pit by pressing your knife into the pit and detaching it from the avocado.
To release the avocado from it's skin, it is helpful to cut light slices both vertically and horizontally.
Then, hold the avocado in your palm and squeeze so the avocado detaches from the skin.
Now for the fun part: Grab a fork & let the mash away until the avocado is at a smooth consistence.
Tomato time. Cut the tomato in half and then flip one of the halves over, so the seeded inside is facing down on the plate.
You will want to cut the tomato in vertical slices. The thickness of your cut is up to personal preference of how chunky you want your tomato in the guacamole mix.
Cut the tomato in a horizontal angle, going the opposite direction of your first vertical slices.
Dump those tomato slices into your mashed avocado & watch your guac come to life.
Get those goggles ready, it's time to chop the onion. It's best to chop the bottom and top of the onion off prior to pealing, as it makes it easier to peal. Peal away all the skin before cutting the onion!
Once you are done pealing, put the onion face down on the plate and cut it in half.
Grab one of the onion halves and place that face down, make horizontal cuts according to your taste bud preferences.
Similar to the tomato, now cut the onion in vertical lines to create thinly chopped chunks of onion for your guacamole.
Add those to the mix & let's move onto the jalapeño.
Knowing your spice preference is important here, so tailor how little or how much jalapeño you add around that. Can you handle the heat?
It is crucial to not get the seeds in the guacamole, so the best way to avoid them is to chop of the top stem of the jalapeño & then place the now flat top of the jalapeño on the plate. In a downward motion cut 1/4 of the jalapeño off, this will allow you to see the inside and can then scrap out the seeds and stem of the jalapeño.
Then slice the the other three parts of the jalapeño around the stem in the same downward motion. You will be left with four larger slices of jalapeño. You will want to then cut three to four thin vertical slices on each original, thicker piece. Once you have these thiner slices of jalapeño, align them vertically and slice them into small pieces by chopping them in a horizontal motion. If the pieces are still not thin enough, feel free to dice the jalapeño even more before adding to the mix!
Now we are going to stem our cilantro, so we will remove the green leafy part from each stem. We are cilantro fans so choose to use roughly 8 pieces of cilantro. Again, do whatever your taste buds request!
Once the cilantro is separated from the stem, you will want to chop them aggressively until they are in small pieces.
Throw your chopped cilantro in the mix!
You are almost there & ready to taste the best, most satisfying Todos Santos inspired guac.
For some zest & flare, we are going to add one lime. Cut the lime in half and pick out it's little seeds that may be trying to hide. Hold one half over the bowl & squeeze until all the juice is released from the lime - repeat on the other half!
Stir all the ingredients together until the tomatoes, red onion, jalapeño and cilantro are equally dispersed throughout the delicious guac!
Throw a dash of salt & pepper into the mix and then stir guacamole one final time! Hurray, you're done & it is tasting time!
Grab your chips & indulge in your latest and greatest guacamole creation.