The Best Guacamole Recipe
Today, we are going to make you the person
who brings the best guacamole to a party.
For some reason, I used to be intimidated
about bringing guacamole to serve to guests
because people can be particular about what goes into it.
Plus, there's always a risk you'll cut
into one of your fresh avocados
and discover you bought a bad one.
So today, I'll share my favorite tips and tricks
plus an easy ratio that you can use
for foolproof results every time.
To get started, I recommend buying your avocados
firm from the grocery store about four days
before you plan on using them.
This way, you can let them ripen on your counter
without getting bruised or overhandled.
You'll know the avocados are ready to use
when you press on them and they have a slight give.
If they feel very soft, they are probably overripe
and potentially spoiled.
When you cut into the avocado,
it should have a light green flesh
without any black spots or a stringy texture.
Luckily, if you do end up with a bad one,
it's easy to adjust this recipe
to use however many avocados you have on hand.
And if you're making this for a crowd,
plan on using half an avocado per person.
So if you're serving six people, you'll need three avocados.
To make the guacamole, remove the pit from three avocados,
then scoop them into a large bowl.
Next, add two tablespoons of fresh lime juice
and a half teaspoon of fine sea salt.
Now use a fork to mash that together.
Next, add in roughly a half cup of diced red onion
and one diced jalapeno.
Make sure to remove the seeds and the white membrane
for a less spicy flavor.
And immediately wash your hands
after working with a fresh jalapeno
so you don't get any of that spicy juice in your eyes later.
Now you'll need about a quarter cup
of freshly chopped cilantro,
but you can use even more than that if you love it.
Stir that together, and now it's time to taste test.
My go-to ratio for making the best guacamole
is using a tablespoon of lime juice
plus a quarter teaspoon of fine sea salt per avocado,
but this will vary based on the size of your avocados
and your personal taste buds.
So it's always a good idea to start with less than that
and add more as you go.
Now there are two other ingredients
that can be popular in guacamole,
but they're also a little controversial,
so I'm going to leave this choice up to you.
You can add a finely minced clove of garlic for extra flavor
or you can add diced tomatoes for extra texture.
I tend to leave these out
because like I said, they are controversial
and popular restaurants like Chipotle
tend to leave them out too,
but it's your guacamole, so you get to decide.
When it comes to storing guacamole,
be sure to use a container
that your guacamole will fill all the way to the top
so there isn't excess air trapped in the jar.
Also do your best to remove any air bubbles
that you see along the sides of the jar
because that will help reduce any browning.
This recipe has enough lime juice in it
that it shouldn't brown too much overnight,
so you can make this a day ahead of time if you need to.
If the top does brown, simply scrape that layer off
and the rest should be perfectly good to eat.
This jar that I'm scraping here
has been in my fridge for several days
and the bottom still tastes great.
If you enjoy quick and easy recipes like this one,
be sure to check out my other videos for more.