HOLA! Thursday is Cinco de Mayo! I am not Mexican, but I adore Mexican food! And Cinco de Mayo is a great excuse for eating it! So, I thought I would show you how to make my family’s guacamole. If you are the type of person that has to have every recipe written out with accurate measurements, you aren’t going to like this one! This is an “add it then try it then tweak it” type of recipe. It is my favorite guacamole! I hope you like it!
First, get some ripe avocados and cut them in half. Ripe avocados yield to gentle pressure.
Next, remove the pits by taking a big knife and smacking it into the pit like you are trying to cut it in half. Then twist your knife a bit and pull the seed out. Get it off your knife by pushing on it so that your thumb is on one side of the knife and your first finger is on the other and the dull side of the knife would come up to the skin between those two fingers.
Now, use a spoon to scoop out the avocados into a bowl.
This is about 7 avocados. To this, I added the hand-squeezed juice of one lemon.
Then, take a white or yellow onion and slice it in half through the root.
Now, use a spoon (preferably one that has gone down the garbage disposal or a grapefruit spoon) to scrape out the pulp of the onion.
For this amount of avocado I scraped the whole onion out. Here is the pulp.
Now you will need some garlic salt and onion powder.
Sprinkle both of these over the top lightly. You can always add more later.
Now, use a potato masher to smash it all up to your desired consistency. We like ours smooth.
Stir it up well.
If you are a tomato lover you can add some diced tomato.
Now, give it a taste and make sure you can taste the lemon and onion and salt. Be careful not to get too much salt in it because it gets saltier as it sits and the chips are salty anyway. I love guacamole with Wheat Thins so that is what I use to taste it.
Serve with chips, on tacos, nachos, burgers, sandwiches…whatever you like!