How to Make Guacamole

How to Make Guacamole

If you are an avocado lover like me than I’m sure guacamole is something you are a big fan of as well! There is nothing like a fresh batch of guac to go with chips, add to a salad or enjoy with tacos on the most enjoyable day of the week…Taco Tuesday of course!

I’ve been perfecting my guacamole recipe for years but think I finally found the perfect combination of ingredients. Get it below so you can enjoy it on your next Taco Tuesday!

Ingredients to make guacamole:

2 ripe avocados
1 small red tomato
1 small yellow tomato
1/4 red onion
salt & pepper
juice half of a lime
1/2-1 garlic clove
spoonful of pomegranate seeds (I like to cheat by buying POM POMs)

megs cucina how to make guacamole

How to make guacamole:

Now these might seem like common ingredients for guac but it all comes down to the preparation. The tomatoes, red onion and garlic need to be diced/minced into really small pieces. This it what makes all the flavours come together so nicely. I also don’t like biting down on huge chunks of onions so this helps them blend in to avocados more.

megs cucina how to make guacamole

First cut the avocados in half, remove the pits and set them aside (don’t throw them out!). I like to use a knife to cut into the avocado about 4-5 times vertically and 4-5 times horizontally, creating a grid. Press the knife down enough to just reach the skin, don’t pierce through. Then use a spoon to scoop the avocado pieces out of the skin and into a bowl. Use a fork to smash the avocados. I like to get it to a fairly smooth consistency but if you prefer chunky that is fine too.

Next add the finely diced veggies and garlic to the mix and stir. Finally add the lime juice and a healthy pinch of salt and pepper for flavour. Mix it all together again. And finally, top it with a handful of pomegranate seeds. Now I know this sounds like a weird combination (and the recipe is great without them too) BUT I love the pop of flavour they add. I was inspired by one of my favorite local Mexican restaurants in Toronto, Los Colibris, to add them in – and haven’t looked back since!

Now remember I said to keep the pits? We’ll they will come in handy when keeping your guac from turning brown. So if you want to serve it at a party or have extra you want to keep in the fridge, just place the pit into the guac to store it. I don’t know why, but it works!

I like to serve these with TERRA chips, my recent fave in the snacking department! Or classic Tostitos work too!

megs cucina how to make guacamole

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