Holy Guacamole!

This guacamole is delicious, and my little pumpkin friend here helped me display it perfectly for Halloween. Sorry, not sorry.

OK friend, here’s how we do it.

Start by prepping everything but the avocados first, because you don’t want your avocados to brown.
 
Grab these things along with the ingredients:
​

• cutting board
• mixing bowl
• fork
• spoon
• rasp (the long skinny cheese grater thingy)
• sharp knife

Now, prep your ingredients:
 
Using your rasp, zest your limes into the bowl. Then cut them in half and squeeze all of the juice into the bowl.

​Grate your garlic on a rasp or just finely chop it. You don’t want big hunks of garlic in this, which is why I suggest the rasp. I think it’s easier than chopping anyway. Now, push it to a corner of your cutting board so you can prep the rest.

​Dice the tomato into small little pieces. You can also seed the tomato if you like. I typically do. Once it’s diced, push it next to the grated garlic.
 
Dice the onion. Same thing as the tomatoes – you want it to be in tiny pieces. No big hunks of onion here. Now, push it next to the tomato and garlic.

​Chop the cilantro. Leave it on the board with everything else.

​Now you’re ready for the avocados. Cut them in half, remove the seed, and scoop out the avocado into the bowl.

​Use the fork to mash the avocado into the lime juice & zest. You can make it as smooth as you prefer here, or leave it slightly chunky.

​Add the rest of the ingredients into the bowl, and mix. Season with salt and pepper to taste. I like a lot of salt in mine, but I think avocados and tomatoes beg for salt.

​And listen… yes, you add a whole cup of sour cream to this guacamole. Maybe more if you’re feeling sassy. It’s delicious. If you want a lighter version, leave it out. If you want it to be delicious and have everyone rave about your incredible guacamole and beg you to bring it to all of the family gatherings… add the sour cream, aaaand maybe an extra yoga class that week. (wink)

​OPTIONAL:  If you want to kick it up a notch, add a diced jalapeno.
 
To store the guacamole, cover it tightly with plastic wrap, putting it directly on top of the guacamole so no air gets to it. Nobody wants brown guacamole.

---

Print Recipe