The Best Guacamole

Sorry I've been MIA for a few days.  We had visitors last week, and I wanted to soak up every minute of their visit while they were here.  Stayed tuned for more about the fun times we had...

In the meantime, I wanted to share with you my all time favorite guacamole recipe.  I made some this weekend while B and I vegged out on the couch watching football, relaxing after our guests left.  The secret to the perfect guacamole is to make fresh pico de gallo first.  Pico de gallo is so simple to make.  Just chop up some Roma tomatoes, onion, jalepeno, and cilantro, and then mix everything together with lime juice and salt.  The pico will need to sit for bit while all the ingredients mix and meld together and release some of their juices, but once you're pico is ready, the rest is a piece of cake. 

The Best Guacamole

3 avocados

3 large Roma tomatoes, seeded and diced

1/2 yellow onion, diced

2 jalapenos, seeded and finely chopped

1 large handful of cilantro, stems removed and chopped

1/2 lime, juiced

salt to taste

For the pico de gallo: Cut up the tomatoes first.  Cut each tomato lengthwise into four equal pieces.  Use a spoon to carefully scoop out the seeds and juice.  Slice the tomatoes into thin strips and chop evenly.  Next dice the onion.  Try to keep the diced onion the same size as the diced tomatoes.  Next, add the chopped jalapeno, setting aside about 1 tbsp.  Last add the finely chopped cilantro, lime juice and salt.  Mix everything together and allow to sit for about 1 hour in the fridge. Drain the excess juice before adding to the avocados.

In a large bowl, add the avocados.  

Here's how I easily cut avocados:  Take your knife and slice the avocado lengthwise while rotating your knife all the way around the avocado.  Once you've made a slice all the way around, set down your knife, and twist.  The avocado should come apart into two pieces.  Pick up your knife again and tap the blade into the seed.  Once the blade sticks, gently twist and the seed should pop right out.  Finally, use a spoon to scoop the avocado out of its shell.  

Once the avocados are in the bowl, mash the avocados to your preferred consistency.  Then add your desired amount of pico to the avocados and gently mix everything together.

Sprinkle the reserved chopped jalepenos on top and serve with chips.  Yummmmmmm.