I love guacamole. A lot. I like it with chips, on sandwiches and burgers, with quesadillas and faijitas, even plain with a spoon. But, until I saw my sister-in-law make it during a family beach week, I thought the only way to come upon guacamole was to buy it. She clued me in to the two secrets of making the perfect homemade gauc–lime juice and salt. Since then, I’ve played around with my recipe and have several variations on the basic version, depending on what I have in the house. Mr. Idgie likes everything in his guac; I prefer just the basics. But regardless, it is always a winner in my house.

Here are some of the variations of the recipe I use. Start with the Basics and add ingredients as you have them.
The Basics
– 2 to 3 ripe avocados, mashed (you can tell they are ripe if they depress just slightly when you press firmly with your thumb. If they are squishy or hard, your guac will be sub-par)
– Juice of 1 lime for each avocado (roughly 1 oz of lime juice per lime if you don’t have fresh limes on hand)
– Large handful of fresh cilantro leaves roughly chopped (Be careful not to include the stems. People tend to make a face and pull them out if they find stems in their dip. Also dried cilantro doesn’t cut it–buy fresh!)
– Salt (start with 1/2 a teaspoon and then keep adding until the lime juice pops. Always taste the guac using a chip, not a spoon. What tastes good on a spoon can quickly taste way too salty on a salted chip)
Spice it up
– 1 medium clove of garlic per avocado, finely chopped
– 1/2 fresh jalapeno pepper, finely chopped
Add some color and crunch
– 1 roma tomato, cored and diced
– 1/4 purple onion, diced
– 1/8 c fresh or frozen corn (not canned!)
Garnish with a slice of lime and a sprig of cilantro and enjoy!
 

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