The simple secrets to my famous party guac ARE FINALLY REVEALED.
When I lived in New York, I quickly became famous for one thing and one thing alone: my guacamole.
I always attributed this to my West Coast upbringing. Learning how to make zesty, flavorful guac is like a right of passage where I’m from. Which is why it always felt like an easy party trick for me to pull off.
Now, even in my native land of Southern California, there are many camps on what makes the best guacamole. I have always subscribed to the school of the-chunkier-the-better.
I also have a few tricks up my sleeve when it comes to upping the flavor profile of the dear avocado, that mild, buttery miracle of a fruit.
First of all, you always want to start with ripe avocados. Don’t try to use overripe or underripe ones – you and your party friends will be gravely disappointed.
Watch the video to find out what other secret guac weapons I have hiding up my sleeve, and comment below with your variations of this crowd-pleasing party favorite.
CLICK the video above to WATCH and LEARN this recipe.
- 2 ripe avocados
- 1 medium sized tomato, diced
- ½ small red onion, finely diced
- 1 small jalapeno, deseeded and finely diced (leave more seeds in for a spicier guac)
- ½ a bunch of cilantro, roughly chopped
- 1 clove of garlic, pressed
- the juice of ½ a lemon (or a whole lime)
- salt and pepper to taste
- Cut open avocados by slicing lengthwise and tracing your knife around the pit. Remove pit and carefully cut a grid into each avocado half, then use a large spoon to scoop chunks into a bowl.
- Season with salt, pepper and lemon juice, then mash in seasonings with a fork, making sure not to smooth out all the chunks.
- Add in garlic, cilantro and jalapeno, then mix.
- Add in tomatoes and red onion, then gently mix until all ingredients are combined.