Gluttonous Guacamole
The GRANNUS Team
We’ve eaten a lot of table-side guac, like A LOT. Over the years, we studied the folks at work to understand what made for the best guac and what was just so-so. What ratios were they using, variations on onions, and what kind of salt were they using? Guac can get a lot more detailed than you might think. After much guac consumption in the name of research and development, this recipe has become our go-to and ‘please take this away from me’ favorite.
Ingredients
- 3 avocados
- 3 green onions
- 2 cloves of garlic
- Juice of 1 fresh lime (~2 Tbsp if using bottled)
- ½ tsp sea salt
- 2 Tbsp fresh cilantro (2-3 tsp if using dried)
- 1 medium-sized tomato (roughly the size of an avocado)
- 1/2 -1 jalapeno (optional)
Tools
- Chef’s knife
- Cutting board
- Fork
- Small mixing bowl
Prep:
- Rinse all produce
- Halve avocados and remove the seed
- Mince garlic if not using prepared
- Finely chop white and the crisp green part of green onions; discard other bits
- Cut tomato into 1/4-inch-sized pieces; discard stem bit
- Roll whole lime on the cutting board, then halve and squeeze to juice. Remove any seeds.
- Remove cilantro leaves from stems and finely chop leaves. Discard stems.
- Halve jalapeno, remove seeds and stem. Finely dice. (optional)
Directions:
- Scoop the meat of the avocados into the bowl.
- Add the onions, garlic, lime juice, sea salt, cilantro, and jalapeno. Mash with a fork until combined. Be careful not to overmix; a little chunkiness gives the guacamole personality!
- Add the tomato last and gently blend into the guac. The tomato is added last so as not to become over-blended with the avocado—remember, green and red make brown!
- Serve and enjoy! It’s best eaten right after making.
