So you may have been one of the lucky ones to try the best guacamole recipe ever at a recent event at our house. Everyone loves this stuff and it gets gobbled up on a regular basis at our place. My husband is a pretty fantastic cook and I’ve lucked out because I have zero cooking skills. Zilch. Nada. Nothing.
I asked my husband (affectionally referred to as #nohashtaghusband on Instagram because everyone else in the family has hashtags and he doesn’t) if he would make me some guacamole for the blog and he agreed. Let me tell you – he was grouchy the day we were doing this because he was helping me with another cooking and photography project. But let me tell you – wives – let your husband teach you things because it puts them in a good mood. He was having fun teaching this and even changed his clothes just so you could see his fantastic muppets shirt in the background, so please feel free to give that a shoutout. He also now wants a regular column on the blog called “Cooking with #nohashtaghusband.” Oh boy.
Anyway here’s the recipe.
– 6 yummy avocados
– 1/2 a red onion (I affectionally call them purple onions – let’s be accurate now)
– 6 limes (limes are different everywhere you go, some more juicy and some less so you’ll want to lime to taste, kind of like salt to taste).
– 1 lemon
– 5 cloves of garlic
– 1 bunch of cilantro
– 1 jalapeño pepper
– olive oil
– 1 glass of wine for drinking while you cook
– 2 curious dogs (everyone needs sous chefs)
Step 1: Get your wine and fresh food ready. Have your sous chefs on call.
Step 2 – Cut all 6 avocados in half.
Step 3 – Use a spoon and scoop out the inside of the avocados and put them in a bowl. Save at least one of the seeds. The seed will be good to keep with your finished guacamole because it helps keep it fresh and keep it from browning if you want to eat it over the course of a few days. This recipe does make quite a few yummy helpings.
Step 4 – Hold back your tears and dice half a red onion.
Cool photo of my husband dicing. 😀
Step 5 – Mince the 5 cloves of garlic. #nohashtaghusband says – to get the skins off the garlic cloves easier, smash them with the side of a knife and they will pop right off. Then do the mincing.
Step 6 – Finely chop one bunch of cilantro. I was told finely chopping, dicing, and mincing are all different types of cutting by #nohashtaghusband so make sure you Google them if you are overly concerned about your chopping skills.
Step 7 – Roll the 6 limes to get the juice flowing (or something along those lines, I’m not entirely sure what he said it does, but it’s good). Then peel and juice them. Do the same to your 1 lemon. You don’t need to use all the limes. Depending on the sizes of your limes and if they’re super juicy your guac could get too lime-y, so lime your guac to taste. If there are too many limes at the end you can add in another avocado to balance it out.
Step 8 – Take a break from cutting and mush up the avacados with a potato masher.
Step 9 – Cut up that jalapeño pepper. Cut the top off and then use a spoon and scoop out all the seeds from the inside. That’s the spicy part and I was told we didn’t want that. Then take the rest of it and cut it into thin strips like toothpicks and then dice/finely-chop/mince those down to size.
Step 10 – Mix it all together.
Step 11 – Add salt, pepper and a dash of olive oil.
Step 12 – Eat! Remember to store it with that seed so it stays good for extra long.