Making guacamole scares people, even those of us with tons of experience in the kitchen. What's the secret? Keeping it simple. Once you realize that lime, salt, and onions mixed with cilantro and avocado in the same hot tub is the most awesome thing on the planet, you win. I saw a recipe that included peas. PEAS?! C'mon man. Same goes for bacon. You REALLY don't need any more fat in this thing.
Some tips to keep in mind:
- Mash the avocados, don't blend them. Chunky tastes and feels WAY better in your mouth than smooth or creamy.
- You're gonna need more salt than you think. You'll need that and the lime juice to cut the avocado fat so it doesn't take over.
- DON'T skip or sub the lime juice. You really need it and lemon won't cut it.
- Let it sit for about 5 mins to let the flavors meld before you taste it and decide it needs more salt, spice, citrus, etc. Otherwise you might overdo it.
- Guac is really one of those things you can make without a recipe once you get the hang of it. The key is to TASTE. Does it need more lime? More cilantro? More onion? More heat? Taste and see. Use The Force for the perfect bowl. Enjoy!
Marcus' Signature Guacamole:
- 3 medium ripe Hass avocados, halved, pitted, and scooped out
- Juice of 1 medium lime.
- Zest of 1 lime (yes...use the same one)
- 1 tbsp salt (more to taste)
- 1/4 of a medium onion, diced
- 1/2 (or a whole) Roma tomato, seeded and diced. Depends on how much you like tomatoes. You can always add more.
- 1-2 tablespoons of fresh cilantro, chopped
- 1/2 jalapeno, minced. Scoop out the membrane and seeds before dicing it up.
- Place the avocado, and 1 tbsp salt in a large bowl and mash with a fork to combine, leaving some larger chunks for texture. Add the lime juice and lime zest and mix in. Add the onion, tomatoes, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to chill in the fridge for about 20 minutes before serving. Taste and adjust for salt, onions, cilantro, etc.