Name: Best Homemade Guacamole
Prep time: 15 min
Total time: 15 min
Ingredients: 5 Regular Avocados ((ripe - slightly soft but not mushy)); 4 Large Garlic Cloves ((minced)); 1 Cup Cup Yellow Onion ((chopped)); 2 Large Roma Tomatoes ((chopped)); 2 Jalapeños ((finely chopped)); 2 Limes ((juiced) (lime zest is optional)); 2 Tablespoons Cilantro ((optional because some people hate it)); Salt and Pepper to Taste

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Please Stop Putting the pit in the Bowl!

I’m sorry if this offends those of you who still insist on putting the avocado pit in the bowl. You all declare that it keeps it from turning brown. It absolutely does not. The only part it will keep green is the part that is touching the pit because air can’t get to that exact tiny bit. The pit has the same effect as a light bulb or even a golf ball at this point. It will not help the rest of the guacamole one iota. Basically avocados oxidize even easier and faster than an apple. You’ve heard lemon juice will keep your apple from turning brown, well… The same applies to an avocados, or in this case a bowl of guacamole. It’s the acid that slows down the oxidizing process. It’s plain old science people. Do you leave apple seeds in apple slices that you might want to add to a salad? Do you throw the avocado skin in the bowl? My guacamole is not the pits and yours doesn’t have to be either.

Guacamole Food Myth busted!

Now you can use a lemon here, but we all know that lime juice goes better with guac than lemons. So please, please, please, Pepé and I beg you, stop making me push that darn pit out of the way of getting a good delicious scoop of guac on my salty, crispy tortilla chip.

Keep it Chunky, It’s Not Baby Food

Until about 12 years ago, I hated guacamole. Every time I went to a Mexican restaurant and saw that pile of green mush on my plate, I would push it aside with utter repugnance. To be fair, I didn’t like avocados either. But one day a friend had an annual Fiesta party and everyone was asked to bring a Mexican or Tex Mex themed food item, so I made chicken and steak quesadillas. My plan was to serve them with sour cream and salsa, but I had this cute condiment dish that was segmented for 3 different items. So, I thought, “What should I put in the last one?” I decided to make my first guacamole ever because even though neither my hubby nor I liked it at the time, plenty of other people did, so pulled out my Joy of Cooking cook book and got to work.

I have modified it several times throughout the years, and so has the Joy of Cooking, but my overall best advice is keep it chunky and use plenty of lime juice to keep it pretty and green. From that moment on, I now love guacamole…Even if you still insist on leaving that darn pit in there.

Slice avocado in half vertically (slicing around the pit and not through it) and twist to separate. Whack the pit with the sharp edge of a large knife and twist to remove. Pull pit off of knife with towel and toss in the trash.

Scoop avocado flesh out with large spoon, chop into slightly large chunks and place in a large bowl. I like to use this 4 blade old chopping tool, but if you don’t have one, just use a knife. They will break down as you stir, so start a little bigger.

Cut tomatoes and onions about this size.

Jalapeños are minced very fine. I always touch my tongue to the end with the stem when I cut it off so I can see how much heat it has. They are not always the same heat level.

Notice there aren’t any avocado pits to get in the way. Yes, I’m sorry, I’m on a mission, but I promise I’m right and science doesn’t lie.