Magical Guacamole Recipe

What am I doing? I am about to share the Holy Grail of Goodness with you….my guacamole recipe. Yes, I must be drunk, delusional, or have been smacked over the head.

I started with the basic guacamole recipe you get from any cookbook and tweaked it as I continued to make it. Here is how I do it, and once you master it, you will have people fighting over you amazing green dip of delight! In fact, this is so good, if you put a little on your forehead, your tongue would beat you to death trying to get to it! Ha ha ha

I usually follow the rule, one medium avocado to every person. The key is to picking a ripe avocado. I usually get the Haas avocados that are somewhat soft, not so much your finger pushes through, or so hard you can’t even squeeze it.

ink inside out-Jason Wood-Food & Drink-Magical Guacamole Recipe-November 2014

I always get fresh ingredients every time I make my guaco goodness. I will get two or three Roma tomatoes because of their sweetness. A large sweet red onion, some fresh cilantro, fresh lime, and two or three jalapeños.

Step one: I usually start with my onions. I cut about 1/3 of the onion into small pieces and put them into the mortar. Yes, I use the old school mortar and pestle, which I find, gives the guacamole a whole other taste. More traditional!
ink inside out-Jason Wood-Food & Drink-Magical Guacamole Recipe-November 2014Step two: Take your two jalapenos and cut them in half long ways. Depending on how hot you want it will depend on how much of the veins you will leave in. Removing the veins inside the jalapeno will reduce the heat! I typically leave the vein in one and take half out of the second jalapeno. Just right!!

ink inside out-Jason Wood-Food & Drink-Magical Guacamole Recipe-November 2014

Step three: Using a sharp knife cut your avocado in half along the long edges and split it open and remove the seed. You can use a spoon or avocado tool to get the meat out, I just run my fingers between the skin and the meat and it comes right out. Throw that in the mortar (or bowl as in this pic before I got my mortar!) with the onions.

ink inside out-Jason Wood-Food & Drink-Magical Guacamole Recipe-November 2014

Step four: Now smash up the avocados into a smooth texture with the onions until you reach the consistency you want.

Step five: Cut your roma tomatoes into small cubes. It really depends on how much tomato you want in the guacamole. I usually do 1 ½ tomatoes for a 4 avocado mix.

ink inside out-Jason Wood-Food & Drink-Magical Guacamole Recipe-November 2014

Step six: Now you will add your cilantro. I pick off about a handful of the cilantro leaves and cut them into small pieces and add to the mix.

Step seven: Grab your lime, cut it in half, and squeeze the half lime over your nearly done magical mixture. Lime juice will help your guacamole keep longer, not turning brown as quick, and give it a great taste!

Step eight: Now add some salt over the entire bowl. Using your spoon, fold the tomatoes and cilantro into the avocado and continue to fold it. Moving the bottom of the bowl mix to the top essentially. You don’t want to smash it or push it around as it will crush your tomato and make the mix runny and missing texture.

ink inside out-Jason Wood-Food & Drink-Magical Guacamole Recipe-November 2014

Step nine: ENJOY!!

I hope you have the time to give this a try, and it come out great the first time. As with all the recipes I try, I alter it a bit to make it my own. Feel free to make this your own.

Happy eating

Jason

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