THE BEST GUACAMOLE EVER A UNIQUE RECIPE

A dumb, restaurant-worthy way to make the best guacamole at home, every single time.

This recipe for guacamole will soon become your house’s staple dish. Don’t be shocked when all your friends ask for it every time you see them

BEST-GUACAMOLE

Take the base ingredients of the recipe (dedicated red onion, thin jalapeño and garlic salt) and literally SMASH them together to unleash all their juices (aka flavor!)

before adding in perfectly mature avocado and lime juice. Unlike just mixing all the ingredients together, this crucial step is essential to make sure your guac is full of flavor in every single bite… the best guacamole ever.

We walked the traditional route in the restaurant and used a molcajete, a big Mexican mortar and pestle with a porous and abrasive surface that helps to give flavor to anything you make with it. (It’s great for crushing the guacamole ingredient.) If you’ve got a molcajete, take it out now and make it!

If you don’t have a molcajete, don’t worry, I won’t tell you that to make the perfect guacamole, you need to buy one. And though it’s on my kitchen bucket list, I don’t have one either.

Instead, I have been using a ziplock bag & a rolling pin for years now. Place in a ziplick bag the same base ingredients and whack it to forget about your rolling pin. (The hard pan bottom works well too!) Just be careful not to whack too aggressively because you can cause the seams of the ziplock bag to break, resulting in a totally annoying mess.

Also Try This Crispy ALOO PURI

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THE BEST GUACAMOLE EVER A UNIQUE RECIPE
A dumb, restaurant-worthy way to make the best guacamole at home, every single time.This recipe for guacamole will soon become your house's staple dish. Don't be shocked when all your friends ask for it every time you see them
BEST-GUACAMOLE
Course SALAD
Cuisine MEXICAN
Prep Time 10 min
Cook Time 5 min
Passive Time 15 min
Servings
Servings
Course SALAD
Cuisine MEXICAN
Prep Time 10 min
Cook Time 5 min
Passive Time 15 min
Servings
Servings
BEST-GUACAMOLE
Instructions
  1. Place the chopped jalapeño & red onion and the kosher salt & granulated garlic in a ziploc bag. Seal the bag tightly and press as much air as you can (It's important!!).
  2. Use a rolling pin or hard pan bottom to break the bag contents to release onion & jalapeño juices.
  3. Scrape the contents of the ziploc bag into a cup, add 2 avocados, cumin, & coriander skin. Use a wooden spoon to gently break the avocados and whisk in the jalapeño / onion mixture. Add the lime juice, a handful of chopped cilantro and whisk until you reach the desired consistency.
  4. Best part: Try your taste!! You might need to add more spice, salt, or lime juice depending on the size of your avocados
  5. Serve with dish & garnish (totally optional – completely encouraged).
  6. devour. repeat. (frequently.)
Recipe Notes

You'll want to cut the stems & seeds from your jalapeno, depending on how spicy you want your guacamole! We like a pretty good kick so we take off the seeds and keep the seeds in the other. If you're spice intolerant, be free to remove the seeds from both. If you like the extra hot, just leave it all in!

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