I’ve always wondered if there was a way that guacamole could be improved upon.
I’ve discovered that there is. Well, that’s if you consider making it healthier an improvement. I do, when it still tastes just as good – if not better.
Question: Do you ever think it’s funny when you hear people say, “Oh, I make the best guacamole!” or “I don’t know what my dad puts in his guacamole, but it’s the best ever!” Now I’ve made guac many, many times. It’s, like, always good. I like to think I make the best guac, but in truth, I think pretty much everyone that takes a stab at it does a decent job.
This stuff is hard to mess up, peeps! Mash up some avocado, add lime or lemon juice to taste, maybe a chopped tomato if you’re in the mood, a little minced something from the allium family…are you WTF-ing over there? New vocab word of the day comin’ at ya: The allium family is made up of garlic, onions, shallots, scallions, leeks, and chives – yes, these little guys are imperative in the world of good eats when it comes to building and adding flavor. Lesson concluded.
Now back to the guac…seasoning! Seasoning can make or break your guacamole. And by seasoning, I mean salt. Add all of these ingredients – to TASTE, by the way, which anyone is capable of doing – and you too can make the very best guac that your mother, cousin, half-brother and his wife and kids have ever tasted.