Guacamole de Ebby

This post written by the original Ebby. 

Pip’s guacamole is pretty darn good. I do mine a little differently and it’s pretty darn good too. If I do say so.

I’m picky about a few things in my guacamole. For starters, over-mashed avocados are never a good thing. In fact, they are a very, very BAD thing. You want to leave some chunks and some texture. It’s not baby food, people!

Secondly, though I do like texture, I like my onions, garlic, jalapenos and cilantro finely minced. Sometimes I’ve made this in a rush, as people stand over me and their mouths foam like rabid dogs. In an effort to please the crowd quickly, I don’t take the time to chop like I should. Then I spend the rest of the night cursing myself because I find whole cilantro leaves and big jalapeno chunks in my dip. It’s distracting. Take the time to do it right and you will be richly rewarded. As with all things in life. And that is my sermon for the day.

Also, here’s a little secret tip that has helped me a lot. If you are storing your guacamole (if you don’t have those rabid mouths panting over your shoulder) stick a couple avocado pits in the dip. I don’t know why or how this works, but it keeps the avocado from browning as quickly. (Just be sure to take it out before serving or you will get some really strange looks.)

Here's what you'll need:

4 avocados

1 large tomato

½ of a red onion (I used yellow today because that’s all I had, but I prefer red)

2-3 jalapenos

3 cloves garlic

1 lime

¼ C. minced cilantro

Kosher salt

Here’s what you do:

First, chop the avocados and tomatoes. Mince the onion, garlic, jalapenos and cilantro.

Sprinkle some salt on the avocados and coarsely mash with a fork. Add the other prepped ingredients plus lime juice. Stir and taste; add more salt if you want. If you find your jalapenos aren’t as hot as you’d like, add a couple drops of Tabasco sauce. It’ll ratchet up the heat index pretty quickly.

Now, pour yourself a big margarita and dig in!

Click here for a printable recipe!