My mom said I can’t disclose this information but I decided to disregard that comment. Get ready to cringe….
My mom somehow learned to make guacamole with mayonnaise being the main ingredient. And not just a little either! So growing up, we essentially were eating chunky avocado aioli.
Now, I’m not knockin’ mayo or my mom (love you, Momma!). They both have a place in my heart.
But neither of them should be in the guacamole-making process.
So with that being said, it wasn’t until my teen years when I realized that guacamole isn’t made with mayo. Or sour cream. (She doesn’t think I remember her other ‘secret’ ingredient).
Since my family eats guacamole at pretty much every gathering, I’ve perfected what I think is the best guacamole. Fresh, simple, chunky, limey. No mayo.
INGREDIENTS: (makes 3 ½ cups)
- 3 large, ripe avocadoes
- ½ medium red onion, finely chopped (about ½ cup)
- 10 small (or 3 medium) vine ripened tomatoes, chopped (about 1 cup)
- ½ large jalapeño, minced (about 2 tbsp.)
- ¼ bunch cilantro, finely chopped (about 2 tbsp.)
- juice of 2 limes (about 3 ½ tbsp.)
- 2 t. kosher salt
-Start by prepping the red oniontip1, tomatoes, jalapeño and cilantro.
-Add all ingredients to a large mixing bowl.
-Cut avocados in half lengthwise and remove pit.
-Using a knife, cut large cross hatchestip2 across each avocado.
-Scoop out with a spoon and add to bowl along with the lime juicetip3 and salt.
-Gently mix just until all ingredients are incorporated.tip4
1. I sometimes take the onions one step further by placing them in ice water (and draining) before adding them. This crisps them up and helps to remove some of their potency.
2. When you stir everything together, the pieces break down so I make large cross hatches (about 1”) because I like a chunky guacamole.
3. I also like my guacamole extra limey which is why I add so much lime juice. If you don’t, don’t add as much.
4. Don’t over-mix!