I didn’t like guacamole until I was in college. I can distinctly remember a moment sitting with Brian at a Mexican restaurant and him saying, “Just try a little – you might like it!” Oh, if only I’d known how often I’d say those words to our kids one day. The irony. But anyway, I did try it (gold star for me!) and I did end up liking it… and now I love it!
After my coming-to-guacamole moment, I got to where I ordered it quite a bit, but we didn’t venture into making our own until years later. Back in 2004 Brian and I took an anniversary trip to San Antonio and, as the good tourists we were, ate at a ton of restaurants along the Riverwalk. We ate at a little bistro called Boudro’s and ordered their guacamole, which they make right at your table. I watched the process like a hawk and even jotted everything down after the fact so we could try making it on our own. I had no clue it was so easy to make until then, and after we got home from our trip we tried it the very next week.
We’ve tweaked the guacamole recipe quite a bit over the years; I say we but the guacamole-making is really Brian’s domain. His recipe that he’s used for the past several years is the best I’ve ever had, and I’m sharing it here with you today. We like to make it alongside queso, salsa, and creamy jalapeño ranch dip for a fun party appetizer.
- 5 medium avocados (soft; make sure you don't buy tough avocados that still need time to ripen)
- ½ can of tomatoes with green chiles (we use Rotel)
- 1 jalapeño, finely diced with the seeds and membranes removed (you can leave these in if you want your guacamole REALLY spicy)
- ½ medium onion, diced
- 1 clove of garlic, minced
- ½ cup cilantro, finely chopped
- 2 tablespoons fresh lime juice
- salt, to to taste
- Cut your avocados in half and remove the pits; using a spoon, scoop the avocado out from the peel and place into a medium-sized bowl.
- Using a potato masher, smash the avocados. You want them to be slightly creamy (almost like mashed potatoes) but we like to have a few chunks of avocado left.
- Add the onion, garlic, jalapeño, lime juice, and tomatoes with green chiles, and stir to mix the ingredients well with the avocado.
- Stir in the cilantro until it is well-distributed within the guacamole. Add salt to taste.