The Best Guacamole Recipe for Taco Tuesday

I love avocados.  Really, really, love.  So much so that whenever I’m in a bad mood, I buy a whole bunch of them and eat them in a few meals because they just make my body happy.  Therefore, I also really love guacamole.

Yes, you can just buy guacamole, but it just isn’t the same.  Most of the boughten versions taste too lemony to me.  Once you make your own, you’ll never want the store boughten stuff again.  Unless you’re in a massive hurry–carry on sister!

How do you know your Avocado is ripe?

Ever opened an avocado that you thought was ripe, only to have it be riddled with brown spots? Or opened it and it was so hard that you couldn’t mash it? Me too. Here’s how I avoid that.

An avocado is ripe when it is a little bit squishy. No squish? It’s not ready. Can you feel a bit of space between the fruit and the skin when you squish? It’s overripe, don’t buy it.

The second test is to remove the little brown button on top of the avocado. If the colour is a very light yellow-green, it’s ready.

If your avocado is ripe but you won’t be using it that day, put it in the fridge to extent perfect ripeness for 3-5 days.

Let’s Make Guacamole!

I like to start by chopping and mashing all of my avocado.  You don’t have to do it this way, but I find that it’s easier to get the consistency I like.  Adding your lemon juice and salt at this stage makes the mashing easier.

Chop up your onions and tomatoes, and mince your garlic if needed.  I’m a huge fan of the big jars of minced garlic, but alas, the Hermit is not.

Mix everything in with the avocado mixture, taste test with a chip, and you’re done!  Don’t skip the taste-testing-with-a-chip step!!  If you adjust the salt to how it tastes without the chip, it will taste too salty when you eat the two together.