Guacamole is one of those things I always, always, ALWAYS make from scratch. After I started making my own guacamole, I had a few lazy moments where I would buy pre-made guacamoles for convenience and immediately regretted my decision.
Seriously, it’s so easy to make and the store-bought stuff is garbage. Now, no matter how tired I am, I make my own guacamole from scratch.
The hardest part about making guacamole is picking the right avocado. I used to work at a restaurant called Cafe Yumm! that uses avocado frequently so I pick more good ones than bad ones, but sometimes my avo senses are off. There’s nothing worse than cutting open an avocado to see large brown streaks running through it. When squeezing avocado in the store, I look for something slightly soft but not too soft that it feels like there is air pockets inside. After finding a good firmness, I flick the little notch off the tip and see if it’s green or brown underneath. If it’s green, it’s good.
I used to use an immersion blender to mix my guacamole but avocado is so easily mashed that I find it more convenient to simply smoosh it with a fork until it’s the right consistency (“smoosh” is a word right?). My recipe is interpretive, you should experiment and add different things until it tastes good to you.
- 2 cloves garlic, minced
- 2 Hoss avocados
- Juice from 1/2 lemon
- 1 tbsp olive oil
- Onion powder
- Red chili flakes
- Cilantro (optional)
- Mix all ingredients in a bowl with a fork until desired consistency. Serve immediately.