Guacamole at it’s BEST

My favorite type of guacamole is the kind that keeps the avocado ‘STAR’ of the dish. Sure, there are many tasty ways to prepare ‘guac’ — adding grilled corn, smoked peppers, spicy chili powders, crab…and on & on. But I am a guacamole purist. As a matter of fact, I love avocado…several times a week, half an avocado is my breakfast or lunch.

This recipe is like the wheel – it was great when it was first invented & it is still just as great. That simple circle is all we need to get from ‘to’, to ‘fro’. And this simple recipe is all that’s needed to achieve the very best guac possible! 

When using only 2 ingredients – they must be perfect, both in flavor and in ripeness.

The key is to start with perfectly ripe avocados, if yours are too hard wait a day or two. If they are getting too ripe but you are not ready to enjoy them, stick them in the fridge – this will slow the ripening process and give you 3 to 5 extra days.

Another key: use the best, most acidic & sweetest tomatoes you can find. Sunbursts & Cherubs are beautiful and offer the perfect balance of sweet and acid. They also have very little liquid which keeps the guacamole thick and creamy. Using a Roma or another hothouse product will disappoint your taste buds for sure…in that case you will want chili powder, corn, crab and anything else you can get your hands on to ‘beef-up’ the flavors.