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How to Make the Perfect Guacamole

Guacamole—everyone’s favorite add on.

It’s creamy, full of flavor, and makes for the perfect dip. Want to make some for your next fiesta? If you’re like most, you’ve already started sifting through the thousands of recipes online, wondering which is the best.

We’ve got the scoop—literally.

Get a full scoop of delicious mouthwatering guacamole with this recipe.

What you’ll need:

  • 3 Avocados
  • 2 Roma Tomatoes
  • 1 Lime
  • 1 Red Onion
  • 1 Jalapeno
  • 1 Garlic Clove
  • 1 TBSP Cilantro
  • ½ TSP Salt
  • ½ TSP Ground Cumin
  • Pinch of Cayenne Pepper

How to Make the Perfect Guacamole


Step 1: Dice and Scoop the Avocados

Using a sharp knife, carefully cut each avocado from the top until you hit the pit in the center. Keep the knife inserted inside of the avocado and move it around until you’ve cut it completely in half.

Using a spoon, remove and discard the pit. With your knife, make two cuts down the long side of each half of the avocado. Then, make a series of three to four small cuts across the width of the avocado—this will create diced pieces. Using a spoon, scoop the chunks avocado out of the skin. Repeat this for all three avocados.

Step 2: Dice the Tomatoes, Jalapañeos, and Onions

Dicing the Tomatoes

Roma tomatoes are the perfect choice for salsas and guacamole. They possess a firmer inside that creates better diced pieces than other varieties.

To dice a roma tomato, start by cutting it in half, lengthwise. Place the cut side down and begin making a series of cuts down the length of the tomato.

Tip: If you want larger chunks of tomato in your guacamole, make less cuts. If you want smaller chunks, make more cuts.

Once you’ve created these cuts, turn the half 90º and begin cutting against the cuts to create small, diced pieces.

Dicing the Onion

Many people struggle with cutting onions because of more than just the smell.

Because onions are composed of a series of layers, it can be a bit difficult to keep them all together when dicing.

Here’s a pro trick to remember.

Cut the onion in half and face each half cut-side down. Just like the tomato, you’ll start to make a series of cuts down the length of the onion. Rather than making the cuts all the way through from front to back, start your cut a few centimeters from the edge. This will hold the onion together while dicing, making it a lot more manageable.

Dicing the Jalapañeo

Jalapañeos are just the kick of flavor your guacamole needs. Inside of this long green pepper is a plethora of seeds. These seeds will determine just how spicy you want your dip to be. For a more mild flavor, remove all of the seeds before dicing.

Start by removing the stem from the top of the pepper. Then, slice the pepper lengthwise down the middle. This will create two long halves with the membrane and seeds facing up.

As seen above, you can use your knife to carefully remove both the membrane and seeds with a single swipe of the blade. If you don’t feel comfortable doing this, try using a spoon. Flip the spoon over so that the tip is facing down. Place it at the top of the pepper and apply a decent amount of pressure. Moving down the half, you’ll start to scrape away the seeds and membrane, leaving you with a perfectly clean pepper.

Step 3: Mince the Garlic

Mincing garlic is a great way to release all of it’s deliciously pungent flavor. Before cutting, lay your knife on top of the clove. Hold it down with your dominant hand and use the other to give it a good smash.

Then, make a series of small cuts to the mashed garlic. Viola, you’ve just minced garlic!

Step 4: Prep the Lime & Cilantro

Prepping the Lime

All you’ll need to do is cut the lime in two equal halves. We’ll add it to the guacamole in the next step—hang tight.

Prepping the Cilantro

Cilantro is a fresh, light, and flavorful herb that is widely used in most Mexican dishes.

To get the most flavor out of your cilantro, remove the leaves from the stems. Pile the leaves together and make as series of small cuts, cutting the leaves into small strips. Keep chopping until you’re left with a pile of small pieces of cilantro leaves.

Step 5: Throw It All in a Bowl & Mix

We’re almost to the finish line!

Toss the diced avocados into a medium sized bowl. Gently mix until the diced pieces are decomposed and you’re left with a creamy, slightly chunky dip. Next, add the ½ tablespoon of salt and ground cumin. Depending on how spicy you’d like your dip to be, add the cayenne pepper. For a mild, crowd-pleasing taste, start with just a pinch.

Mix all of the spices into the avocado, then add the diced tomatoes, jalapañeos, onion, and garlic. Gently mix again.

Squeeze both halves of lime into the mixture and add the chopped cilantro leaves. Give it one more mix—voila, you’ve just created the perfect guacamole for your Cinco de Mayo fiesta!

Serve it alongside a heaping pile of homemade tortilla chips, veggies, and more to give your guests a delicious dip they’ll rave about for years on end.

 


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