So I’m going to come right out and say it: I don’t like avocados. I know they’re having a moment and avocados are everywhere – on and in lots of new recipes, including smoothies and desserts (sorry, I just can’t go there…). It’s the texture and the blahness probably, because I do admit there’s not a strong flavor. Whatever it is, I just can’t do slices or chunks of avocado in sandwiches, salads and such.
But this guacamole? This is the stuff of non-avocado-lovers dreams and I can’t get enough of it! I discovered years ago that if I filled basic guacamole with lots of other things I did like, then it was terrific as both a dip and to top southwestern salads. And I’m not alone – over the years I’ve had countless people tell me “I don’t usually like guacamole, but this is really good!” Or “this is the best guacamole I’ve ever had.” Seriously.
Which is why, after 6+ years of blogging I’ve decided to share it with you even though there are a ton of guacamole recipes floating around. I’ll let you make it and decide for yourselves if you agree with me (and my family) that this is really one of the best guacamole recipes ever.
I thought I’d share a little about why I think this is so good – and different from the norm. You’ll use really ripe avocados, of course, and the chunkiness comes from a nice amount of seeded tomatoes and sweet onion.
So far pretty normal – but two things really take this a step above: the garlic and lemon. A LOT of lemon. Not lime, though you can use it if you want for a different twist. But try it with the lemon first, it’s such a bright, complementary flavor that I like it more than lime.
The bonus? Using all that lemon means your guacamole will never turn that horrible, dull, nobody-wants-to-eat-that brown color, even the next day!
And it may be just me, but after years of using a knife to skin an avocado, getting it all over my hands in the process, I only recently discovered that using a spoon is the super easy way to remove ripe avocado meat (is that what you’d call it?) from the skin. You just run the spoon between the skin and meat and, poof, it just comes out whole! I LOVE this tip, so I’m passing it along in case anyone else is still in the dark like I was (though I’m thinking it would only be non-avocado lovers like me, since that means we don’t use them that much…).
Mash up the avocado with a fork (or pastry cutter if you’re making a large amount – it really works nicely), not a food processor, since I think it makes it too smooth. That’s your choice, though. The ratio of lemon juice to avocado is 2 avocados to 3 Tablespoons lemon juice. See? It’s a lot – but trust me.
It’s important to seed your small tomato – you don’t want the tomato juice diluting the guacamole. That’s why plum tomatoes are best. But I’ve made it many times with slicing tomatoes – use just a half medium tomato and seed well before dicing small. Then mix the tomatoes with diced onions, the minced garlic and season with salt and pepper. I like a lot of coarse ground pepper, but that’s definitely optional.
What about other things you see in guacamole recipes like cilantro and chilies? Again, it’s up to you, but I have found those two items in particular are really strong flavors that don’t meld well with the avocados and other ingredients, so I leave them out. We add pickled jalapeños to our salads a lot and if there’s cilantro (I’m not a fan), some of my family can sprinkle it on to taste.
As for me, I’m sticking with what I know is the best. Whether on a chip or topping a salad, I’m happy to go on record as saying this is really the best chunky guacamole recipe. I hope you think so, too!
- 2 large, really ripe avocados
- 3 TB. lemon juice (fresh is best)
- ½ a small onion, diced
- 1 small plum tomato, seeded and diced (or ½ a slicing tomato)
- 2 cloves garlic, minced
- ½ tsp. black pepper (to taste)
- ¼ tsp. salt (to taste)
- Peel and seed the avocados using a spoon, and place in a medium sized bowl. Mash with a fork or pastry cutter-fork combo until it is at the desired consistency (I like to leave a lot of pea-sized chunks).
- Add the lemon juice and mix well.
- Add all the remaining ingredients, mixing until combined fully.
- Serve right away, or let sit for a couple hours in the fridge to meld flavors.
- Tip:Press a piece of plastic right on the top of the guacamole when refrigerating to not let air get in as a precaution against darkening, though the lemon juice should keep it nice and green.
Linking with Inspiration Monday.