I have learned the secret to making the best ever guacamole, and just had to share it with you! The trick lies in allowing the red onions to steep and swim in the lime juice for a few minutes, unlocking flavors that make this the absolute best guacamole ever.
Start with fresh, ripe ingredients, and you'll be able to watch this guacamole disappear before your eyes. I like a chunky guacamole, but if you prefer a smoother consistency, just stir your ingredients a little more, and finely chop all of your ingredients.
I found a delicious Wild Wonders Brand Tomato Medley, which are greenhouse grown and so sweet you can almost pop them like grapes. Seriously folks, these might be some of the best tomatoes I've ever had. I'm not a huge tomato-lover, but these are absolutely delicious. They come in a variety of colors, deep purple, red, orange and yellow, and add a fresh, sweet, juicy (not mushy) texture when combined with the smooth and creamy avocado. I found them at Sam's and I don't receive any royalties or compensation for mentioning them -- they are just a true tomato find -- especially since I can't seem to grow porch tomatoes to save my life!
The fresh cilantro has been growing on my porch since I planted seeds in February, and now that it's late April I was able to snip a few sprigs to dress up this guac!
The first step to making the best ever guacamole is to make a flavor-packed medley that you can simply add to the avocados and get maximum flavor into every single bite. Make sure you add a little salt to your flavor medley. In fact, you'll want to salt every layer lightly, to make sure each ingredient sings without too much stirring. Too much stirring will make your avocado mushy and runny, because it breaks the fruit down. If you're into that...by all means, stir away!
Just squeeze the juice of a couple of limes into a shallow bowl, and add thinly sliced red onion, finely diced jalapeno pepper (seeds removed, unless you like it spicy) and diced fresh tomatoes, chopped cilantro, and salt.
Once you've let your flavor medley marry for a bit, cut the avocado in half, slice the avocado into cubes, salt this too with some coarse sea salt, and stir into the relish. Discard the skin, but leave the pit in the guacamole to help prevent early browning of this fantastic dip.
Whether or not keeping the pit in really works to prevent browning, I'm not positive. I've tried it both with and without the pit, and I've made guac that still turned brown after a day. The freshness of the avocado might matter more when it comes to how fast your guacamole turns brown.
Once you stir it all together, just slice up some sweet peppers or grab a handful of your favorite corn tortilla chips and dig in!
Best Ever Guacamole
Juice of 2 limes (large)
1/4 of a red onion, thinly sliced
1 jalapeno pepper, seeded and diced
5-6 grape tomatoes, cut into quarters
3-4 sprigs of fresh cilantro, chopped
3 medium avocados, diced
Coarse sea salt, sprinkled lightly on each layer
Add lime juice, red onion, jalapeno pepper, tomatoes, cilantro and salt to a medium-sized bowl, stir to coat all ingredients with lime juice, and let rest for a minute or two. Slice the avocados in half, and then dice, using a spoon to separate the flesh from the skin of the avocado. Make sure you salt each layer of avocado lightly too, to keep from having to stir too much. Stir the mixture and serve with dipping-sized sweet peppers, or tortilla chips. Keep extra in the fridge, and press plastic wrap down into the bowl to rest on top of your guacamole, to minimize contact with air. It won't go un-eaten for long!