IntroDuring the summer, we have declared Friday nights, “Guacamole & Your Favorite Beverage” night. Hubby, the kids and I all love to make/eat guacamole and have been doing it so long, I could make it in my sleep. So you will have to excuse my lack of measurement as I mostly just eyeball everything. That being said…let’s begin!
- 4 avacados medium
- 1 tomato
- 1 onion
- coarse black pepper
- 1 lemon
- 2 cloves of garlic
- 2-3 capfuls white vinegar
- lime juice
- table salt
Chop up equal amounts tomato, onion and cilantro. I had more onion, but the hubby unbeknownst to me sliced some up to go with his summer sausage last night. So we are a little low on onion. Grrrr.
So, after the three ingredients are chopped up real well, add some coarse black pepper.
Squeeze some lemon over it. (Hint: Rachel Ray says to squeeze with the rind side down so you can catch the seeds but I’m a rebel this way).
Now you have homemade pico de gallo y’all! If you are so inclined you can put this over fajita’s & Mexican food right now.
Put the pico aside for now. Next, cut your avocados in half and scoop them out with a spoon in to a bowl. Never mind the mess in the back — just keeping it real.
Now, use one of those bean smasher things (for those of you who have no idea what I’m talking about, it looks like the picture to the left.) I’m Hispanic so I got one as a wedding gift. Sigh).
Smash up the avocados so it looks like this.
Throw the bean smasher in the sink. Fold/mix the the pico de gallo into the smashed avocados. I just kind of eyeball the amount. Some people like it chunkier, I prefer smoother.
Next, add about two cloves of fresh garlic. The hubby likes to use the jarred kind but this is where we differ. I think fresh is much better. Also, I highly recommend using a garlic press but mine went missing right around the time the 7th grade science project on rock formations was due so I had to improvise with a mini grater.
Here is my secret ingredient. Add about two (I used 3 but start with less to make sure you like the taste) capfuls of plain white vinegar. Something about it brings out the taste of the garlic and keeps the avocado fresh(er). We use to go to a dive in Arlington that had the best guacamole and the waiter turned us on to this little tidbit.
Now add a couple of turns around the bowls of lime. My fresh limes didn’t look so fresh so I used the bottled stuff. Works fine.
Add more coarse ground pepper. Coarse ground pepper just makes everything better.
Add some regular table salt to taste.
Put the guacamole into a nicer bowl and top off with some fresh tomato and cilantro. Serve with a frozen or on-the-rocks margarita (hubby prefers a cold beer) and OMG this is such a treat! This guacamole really is a meal in itself and pretty healthy as it is only made with veggies. YUM!
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