Site icon CAFÉ CHRISTINA

THE BEST GUACAMOLE

Growing up in South Texas, I grew up eating guacamole from the very beginning. I have such fond memories of taco nights at home with my family. Sometimes my parents would ask if I wanted to make the guacamole. Of course I said yes! I loved cooking from a young age, so I took any chance I got to help out in the kitchen.

Now when it comes to guacamole, i’m picky. I don’t like a blended guac. I like flavor and I like spice! I also like mine to be chunky and not velvety smooth. I add pico de gallo to mine for texture and a lot of lime juice for acidity. This is how I grew up eating it, and I swear theres no better way than this one!

Pair this with: CHILI SPICED TORTILLA CHIPS and SKIRT STEAK GRILLED FAJITAS


GUACAMOLE

total time: 15 minutes

4 medium to large avocado
1/2 cup pico de gallo (see recipe for link)
1/2 lime, juice of
1 tsp kosher salt
1 tbsp sour cream

Cut each avocado in half lengthwise. Use a knife to gently pull out the seed. Make slices going parallel and horizontal on the avocado (do not cut skin). With a large spoon, remove avocado from its skin and place in a large bowl.

To create a chunkier guacamole, use a fork or potato masher to mash avocado. Don’t mash it all the way. Leave plenty of chunks.

Add in lime juice, salt, sour cream, and pico de gallo. Mix gently till combined.

Exit mobile version