Super Easy Guacamole

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I’m a chips and dip girl. Salsa, buffalo chicken, spinach and artichoke, french onion, queso…. if I can dip a chip in it, I will helplessly snack on it till I feel like I could explode.

I didn’t always like guacamole though. I only really got past the terror of eating something green and smushy in my senior year of high school. I used to be a pretty picky eater, but of course once I finally tried it, I was obsessed.

Within the last few years I’ve become notoriously uncontrollable when it came to doctoring up salsa and guac when I went out to eat. I have a particular style salsa that I love, which is much more fresh, and citrusy, rather than sweet or…. shudder…. canned tomatoey. I was always asking for extra slices of limes and messing with the salt content until I was satisfied.

I used to make guacamole a certain way, where I made my favorite salsa, and then poured in some of that salsa to give it the extra onion, garlic, and cilantro flavor. This was how my mom did it, and it was heart-stopping. So good.

But now, I have done it yet again, friends, and figured out a way to make it even easier to throw together a bowl of this fatty goodness.

Before we dive in, I also have to shout out my fav grocery store in the world, Kroger. Firstly, they just have the best store brand items and they are so affordable. We feast on Kroger brand. Also, their produce department does this thing where they bag their less-than-perfect or very ripe produce in little red bags. The bags are always $1 and there’s so much product in there. I often get apples, strawberries, potatoes, grapes, limes, and other fruit in there.

Well this week, I found avocados. I don’t find them regularly, it’s only been a few times before, but now that we’re moving into the summer I’m finding them more often.

I once had a dream in college that I found avocados for 13 cents a piece. Yeah, I dream about bargain produce. I honestly don’t know if I can sum myself up any better than that.

Well when I get them in these bags, I’m usually breaking in at about 11 cents for each one. My avocado dreams have come really come true. That’s a heck of a lot better than 79 cents in the summer when they’re cheap and a world better when they’re 2 for $3 in the winter. I cringe…..

Anyway, let’s move on from my weird infatuation with avocados and get to guacamoleying.

Start first by halving your avocados, cutting all the way around the pit. You want avocados that are soft to your grip, but not bursting. Use your knife to de-pit the avocados.

Next, scoop out all the insides of the avocados and pile them up on your cutting board. make sure there are no seeds or skins. If you have any bad parts, you can cut them off here as well.

Now take a fork and begin to mash the avocados. You can choose to leave some of them in larger chunks if you desire, I prefer mine mostly mashed up.

Now cut your onion, jalapeños, garlic, and limes

Put half the onion, 1 jalepeno, 2 cloves of garlic, and the juice of one lime into your blender. Next add either 1 large tomato or about a half cup of diced can tomatoes. I know, I hated on canned tomatoes earlier, but we aren’t using the tomatoes for taste in this instance, just substance. Blend all of that together and add 1 bunch of cilantro and blend well.

Add 1/4 cup of your blended mixture to your avocados and mix together. You will now start taste testing your guac. Depending on how many avocados you have, you may need to add more lime juice, more blended mix, and definitely more salt. I like to test my chips before I add the salt, because sometimes super salty chips can offset the need for a lot of salt in guac.

Now take the remainder of your blended mixture and store it in a mason jar. Pop that sucker in the freezer and the next time you buy avocados you’ll just need a lime and your frozen flavor concentrate. It has changed the game in guacamole.

Now a few things to remember:

Your guac, as it’s exposed to air for a long time, will begin to turn brown rather than a pretty, rich green. Store it in an airtight container in the fridge. People suggest covering the top in lemon juice, but there’s no doubt that affects the flavor. I like to use cling wrap and press it all the way down into the guac, making sure to seal all edges, and then put on the lid and store in the fridge. It keeps it green. But even if it gets a little brown… it’s still delicious.

Guys, look at this gorgeous dip.

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