Did you know there is a #NationalGuacamoleDay? I can’t believe I never knew this before? Guess what I made after my running class? My Famous Guacamole!
That’s kind of a vain statement I know… but seriously, this is really the best guacamole ever! I can say that because I have been told over and over again by all my friends, my brothers, their wives, my nieces, my nephew, my step daughter, and of course my mom and husband, it’s the BEST tasting guacamole ever. I kind of agree!
It never fails, if you’re invited over to one of my dinner parties, there will be guacamole. Not sure if that is how it became famous or if its because its sooooo good.
Regardless, I can’t tell you how many times I’ve been asked….. “how come your guac tastes so much different than mine?” It is also a fact that I’ve had friends leave my house asking “where can I purchase a Molcajete“ hoping there guacamole will turn out like mine. To be honest, I do love my Molcajete and I do believe it makes a huge difference in the final taste, appearance, and texture of any guacamole recipe, but do you want to know the real secret?
It’s not the Molcajete!
It’s not even the avocados!
It’s not because I leave out the tomatoes (the only reason you don’t see tomatoes in mine is because I have some guests who dislike them so to be safe, I leave them out)
Ok I will tell you the secret….show you the secret!
Make a Paste! “So how do you make a paste?”
Easy…..take one bunch of cilantro, one jalapeño, 1/2 a small yellow onion and chop it all up into a heap.
Put half the mixture into your Molcajete, add about a tsp of salt and the juice of half of a lime. Grind into a PASTE.
You’re almost there…….You now have the most important and key ingredient, (in my opinion as a “professional” guacamole enthusiasts), to making you’re very own world’s best guacamole, the paste!
Now that was a mouthful and trust me, I am not a professional…..but I do enjoy making tasty guac for good friends and family. If you decide to try this recipe please comment below and tell me if you think your paste made a difference in your very own, now “famous” guacamole. I seriously would love to hear from you!
Next step…..after you make your paste, add about 3 medium size avocados, work in gently.
Add the remaining cilantro, onion and jalapeño you chopped up earlier.
Done! Look how lovely this looks. A Fresh, Vibrant, & Green Guacamole?.
Karen’s Guacamole Recipe
- 1 ripe tomato, finely chopped if desired
- 1/2 small diced yellow onion
- 1 jalapeno, finely chopped
- 1 to 2 Tbs. fresh lime juice
- 1 tsp. sea salt, plus more as needed
- 3 large avocados, preferably Haas
- 1 small bunch of finely minced fresh cilantro
FOR THE GARNISH:
- 1 Tbs. small fresh cilantro leaves (optional
- 1 Tbs. finely chopped yellow onion (optional)
- 1 Tbs. finely chopped ripe tomato (optional)
- Put the half the onion, jalapeño, cilantro, lime juice and 1/2 tsp. salt (about 2 tablespoons of each) in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste.
- Cut the avocados in half, remove the pits and scoop the flesh into the paste mixture. Work in gently with the pestle, leaving some lumps.
- Add the remaining onion, jalapeño and cilantro and gently mix again. If using tomatoes, add here as well. Taste and adjust the seasonings with salt. If you like a bit more limey, add more lime juice.
- If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. Makes about 3 cups