Best Guacamole Recipe

I want to share with you my recipe for GUACAMOLE. (Who doesn't like guacamole?)

I always make my guacamole this way and it always turns out super yummy.

Start with 4 avocados. Make sure they are nice and ripe. Well, not too ripe. They should be soft and tender, but not squishy squishy.

Slice them in half, lengthwise. Remove the pits.

Scoop out the flesh with a large spoon and start mashing them with an avocado masher. (What? You don't have a cool avocado masher like me? Well, use a fork then.)

Before you get all crazy mashing the avocados into baby food, add a pinch of kosher salt. (If you don't have kosher salt use whatever salt you got...but you really should invest in some kosher salt.)

Now it's time to add all your secret ingredients that are going to make your guacamole stand out from all the rest.

 First add the fresh lime juice. Remember not to mash your avocados too much before you add the rest of the ingredients. You want your guacamole to have a rustic-feel, not a baby-food feel.

Then add the rest of all those yummy ingredients and mix them just until incorporated. Remember what I told you about not mixing and mashing the heck out of it!

There you have it. So easy and so good.

In case you didn't know, guacamole is usually served with tortilla chips...but I'm pretty sure you already knew that.

Here's what I do to prevent that ugly brown color... Press the plastic wrap right into the guacamole so that it's touching it with no air in between. The air is what will turn it that brown color. Also, I like to give the top an extra squeeze of lime juice right before I cover it with plastic wrap. If you wrap it nice and tight like this it should be good for about a day in the fridge.

Guacemole
Recipe by: Kaci Uipi
Yield: 2-4 Servings as an Appetizer with Chips (Of course if you eat the whole thing by yourself I won't tell anyone.)

INGREDIENTS
4 ripe avocados
juice from 2-3 limes
3 tablespoons red onion, finely chopped
3-4 garlic cloves, minced
1 small tomatillo, finely chopped
(Tomatillos look like green tomatoes with a green husk on the outside. Discard the husk before chopping.)
1/2 jalapeno, finely chopped (Or more or less depending on how hot you like it.)
  1/2 bunch cilantro, finely chopped
kosher salt, to taste

DIRECTIONS
Slice the avocados lengthwise and discard pits. Scoop out flesh and place in mixing bowl. Add a pinch of kosher salt and lime juice. Mash the avocados until creamy but leave some chunks. Add all the remaining ingredients and mix just until incorporated. Taste and adjust seasoning if needed.