**I’m guest posting over at My Own Road today. Go check out Jen’s cute blog!
I don’t know if I should be calling my guac recipe “famous” since its not all that special or difficult to make but it sure is popular in my house. It’s probably my most requested dish by my husband, Jeff loves it! The boy can eat a whole vat of this stuff! Whenever we have friends over to watch big games, he always asks that I make it for everyone. To be honest, this post is mostly for him, so that Jeff can read this and make his own guac from now on!
I don’t have exact measurements for all the ingredients I put into my guac because it can really be altered to your own taste. I kind of add and tweak things as I make it. I’m a huge garlic fan so I like to add a lot for that extra kick. Sometimes I’ll add an extra jalapeno pepper, too. Here are the rough ingredients:
I find that the most frustrating part of making guacamole is finding ripe avocados! I can’t count how many times I gathered all the ingredients and was all ready only to cut open an avocado and find it hard as a rock or brown mush inside. So frustrating! Especially since avocados can cost $2 a pop! For the guac to taste good, it really needs perfectly ripened avocados. I find that I have the best luck buying avocados at costco or farmer’s markets:
Combine all the ingredients in a large bowl. Smash around with a fork. I like my guac to be thick and chunky so I cut everything up coarsely and I don’t mix it too well. I like big chunks of avocado in mine:
Serve right away with chips and salsa or with tacos! I can easily eat this whole bowl myself. YUM!