Classic Guacamole

We’re in the full swing of summer—the season of celebrating sunshine and warmer weather, where weekends are packed with BBQ’s, pool parties, family reunions, camping, boating and everything in between.

Guacamole is always a good decision, but it’s really the perfect snack to bring to the 4th of July BBQ you’re heading to tomorrow, or any other summer gathering for that matter. It’s so addicting and the ultimate crowd pleaser. Not to mention it pairs perfectly with an ice cold Corona.

Homemade guacamole is so much better than store bought, and it’s super simple to make. If you need a dish to bring to party and don’t think you have time to bring something homemade, just pick up the ingredients at the store and make it at the party. I can guarantee you people will be impressed that you’re making it yourself and also be licking the bowl asking for more.

A couple tips: I like to buy Roma tomatoes because they aren’t as seedy and juicy as other varieties which works well for this recipe because you don’t really want the extra water and gooey seeds in your guacamole.

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Although traditional guacamole usually calls for red onion, I used scallions for this recipe since they’re a little milder, then you won’t be worried about your breath. But if you’re a traditionalist, by all means use red onion—just notice in the ingredients list you’ll use less red onion than scallion.

Lastly, placing an avocado pit in the serving dish can help to keep the guac from going brown. Have a fantastic Independence Day everyone!

Ingredients

(serves 4-6)

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• 4 ripe, medium avocados
• 2 Roma tomatoes, seeded and diced
• 1 jalapeño, seeded and minced
• 4 tbsp sliced scallions (about 4 scallions) or 3 tbsp minced red onion
• 3 tsp minced garlic (about 3 medium cloves)
• 1/4 cup chopped cilantro
• 1.5 tsp kosher salt
• Juice from one lime (about 2 tbsp)

Instructions

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1. Cut open avocados and remove pits
2. Slice them lengthwise in your hand while still in the skin, (this just makes them easier to mash)
3. Place avocados to a large mixing bowl and add juice of one lime and salt and mash with a potato masher or a fork until relatively smooth and thoroughly mixed
4. Seed the tomatoes-cut in half lengthwise, then remove the seeds with a spoon (You can also just squeeze the seeds out over a bowl if you find that easier)
5. Dice the tomatoes-cut into thin strips lengthwise, then crosswise into about a 1/4 inch dice
6. Seed jalapeño-remove the stem and cut in half lengthwise, then carefully slide your knife underneath the ribs and seeds starting from the bottom, shimmying the knife back and forth removing the seeds and ribs from the flesh.
7. Mince the jalapeño-slice into thin strips lengthwise, then crosswise into very small mince, about 1/16 inch
8.  Slice the scallions
9. Mince the garlic cloves in the same fashion as the jalapeño (or you can use pre-minced garlic)
10. Roughly chop cilantro.
11. Combine all the chopped produce into the avocado, lime and salt mixture and stir until well combined.

The guacamole will taste better if it sits for a few hours to let all the flavors combine, but can also be eaten immediately. Serve with tortilla chips or cracker of your choice.