I have a serious confession to make. I claim to be a connoisseur of Mexican food, which I feel that I am. I can destroy a plate of Arroz con Pollo, or a burrito, and I make the best salsa in town. Just sayin’. BUT… I feel a bit like a fraud.
It wasn’t until a month ago that I made my own guacamole for the first time.
I know, I know. I’m ashamed, too.
I don’t know WHY… because I LOVE guacamole. WHY on earth have I not made it before?!
Well, Lilly and I went to a playdate at a new friend’s house and she made us quesadillas with guacamole for lunch. Her guac was so good and I told her how I’d never attempted to make my own before. We got to talking, she shared how she made hers, so I decided to go home that night and play around with making my own.
I realized that guac is actually INCREDIBLY easy to make – and REALLY fun to customize. So, I then spent the next two weeks OBSESSED with making my own guac and trying different combinations of ingredients.
My husband joked that I should call my own recipe “Guaca-MOLLY” – thus the title for this recipe was born.
I can now honestly say that our fridge will never be without guacamole… and this recipe is pretty dang tasty and really dang easy to make. The ONLY thing I have not tried yet is dicing up some jalapenos and tossing them in there… I need to do that in my next batch. But for now, this is the recipe I am loving!
What about you? Do you love guacamole? Do you have a favorite guac recipe?
The best way to cut open an avocado is place the knife in LONG WAYS, cut to the pit, and then just gradually run the knife around the entire avocado. Once you have a slit around the whole avocado, twist apart.
With a large spoon, scoop the innards of the avocado(s) into your bowl of choice.
Once you have all the avocado innards in a bowl, break it up a little bit with your spoon.
Add 1 teaspoon of minced garlic PER avocado. So, I used 3 total teaspoons of minced garlic.
Add a couple squeezes of lemon juice (I didn’t measure this… but it’s probably around 1 teaspoon if I had to guess)
Do the same thing with lime juice.
Add in approximately 2-3 tablespoons of your favorite salsa. This is really “to taste,” if you will.
Add some salt and pepper. Again, I know you’re probably going to hate me for this, but I didn’t measure… let’s say 1 teaspoon of each.
Now, MASH IT UP! I used two large spoons to max and mix the guac… I REALLY need to invest in a guac masher.
VOILA! You’re done. Plus, a little #PROTIP: leave ONE avocado pit in the guac… that helps to keep the guac fresher for longer AND it keeps it from turning brown as quickly. 🙂
Remember, the best part about this is you can really add / subtract ingredients as you see fit. I also love doing this with just ONE avocado for a quick snack or side dish at a meal… 🙂
Now, go and EAT ALL THE GUAC!!!