Now, let’s get to the Guac! In this house, we all love Guacamole. At the end of our first year of dating, my husband and I took a romantic trip to Costa Rica. While celebrating our relationship, exploring the beauty of Costa Rica, watching an active volcano, relaxing in hot springs, sunrise hiking the rain forest, and touring Coffee Plantations we had a huge blow up. Over Guacamole. He thought I was taking too much at a time on each chip (I should tell you I was using a spoon). He was scared there wasn’t going to be enough. The Guac was that good. Yes, we could have just ordered more but, at that point, we were already on our second order and were supposed to be headed to dinner. True Story.
My toddler has inherited our love for Guacamole – his favorite restaurant is Chipotle Mexican Grill. His order is adult sized and loaded with Brown Rice, Black Beans, Chicken, Pico de Gallo, and at least one order of their famous Guacamole, sometimes two! He is also a fierce defender of his Guac and rarely will share any. Sound familiar?
For us, Guacamole is an everyday thing. As long as I can find fresh, ripe avocados, I like to have a batch ready to go. I thought the week before SuperBowl was the perfect week to share my recipe. Guacamole is really easy to make and the perfect dish to bring to a Super Bowl party…. or any party for that matter!
- After trying many types of onion, my absolute favorite is sweet onion. If you don’t have sweet onion, I recommend red onion.
- The best way to store Guacamole (and avoid the dreaded brown layer) is to use a container that is not much larger than the amount of Guacamole you are storing. Use a spatula or butter knife to evenly spread out the top layer, tightly cover with wax paper, pressing down so it creates a seal then cover the container with its normal lid. Yes, I have tried keeping the pit (or stone) in, a layer of oil and a sprinkle of lime juice but none of them work as well as my wax paper method.
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Weight Watchers Guacamole
- 4 ripe Hass Avocados
- 2 tablespoons sweet white onion finely chopped
- 2 tablespoons cilantro chopped
- 1 tablespoon jalapeño chopped (seeds and ribs removed)
- 1 lime juiced
- 1 teaspoon kosher salt
Finely chop onion. Chop cilantro leaves. Remove ribs and seeds from Jalapeno (unless you want an extra kick then leave them in.) and chop.
Slice avocados, remove pit and toss flesh into a bowl.
Use a fork or potato masher to mash avocado. We like ours a bit on the chunky side so I barely mash it but that is up to you.
Toss in onion, cilantro, jalapeno and salt. Juice lime into bowl and combine. Serve immediately or refrigerate (see Notes above for tips on keeping your Guac green).