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
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.
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