I learned to make guacamole in 2006, on my last vacation to Lake Tahoe before I had kids. Back in the days where I could read more than a page at a time without interruption. Back when I could walk to the Starbucks up the hill with our friends, wait for coffee and actually sit to drink it. Back when I could waste too many nickels and quarters on slot machines. Back when I weighed 115 pounds.
Wait…I think I weighed 115 in fifth grade.
Quick, stop doing the math and look at my littlest guy. He’s practicing his game show face. Vanna has to retire someday, right?
After finding a recipe for what was titled as “The World’s Best Guacamole”, I gave it my best and wound up with, yes…the world’s BEST guacamole! There was no internet back in 2006, so I couldn’t pin the recipe on Pinterest.
Ok detectives, you got me, again! There was the internet in 2006. You’ve caught me in a lie. My guacamole bowl was no lie however, that was stinkin’ good.
Alas, I can not find the recipe again. It was published in Sunset Magazine, which is a west coast mag.I think I’ve got the hang of guac now though, so I’m not too worried.
What I have for you is a great recipe to please everyone. The guacamole isn’t spicy, but is easily made so if desired. It has little chunks of all the vegetables and THE herb that makes guac, but nothing is super noticeable. It can be played up or down and will make just about anyone happy!
And if you decide to Google it, I can tell you now that it isn’t “Gabriel’s Guacamole.” Trust me, I’ve tried.
- 4 large avocados
- 1 medium tomato, diced
- 1/2 red onion, diced
- 1 tsp. minced garlic (jarred is fine)
- 1 T. cilantro
- 1/2 lemon – juice only
- 1/2 lime – juice only
- 1 tsp. salt, plust more to taste
- pepper to taste
- optional – 1/4 cucumer, peeled and diced
- optional – 1/2 jalapeno, minced
- optional – Sriracha to taste
- Mash avocados and combine remaining ingredients into medium bowl. Use a stick mixer or food processor to cream the guacamole if desired. Kids tend to prefer creamy guacamole.