The Best Guacamole You've Ever Had

Seriously the best

This past year I was lucky enough to have a roommate who shared their love of cooking as much as I did. She taught me how to make so many different dishes and we tackled many recipes ourselves too. With that being said, I will not take credit for this recipe, but it is a forever staple in my appetizer rotation and too good not to share.

One thing about guacamole that always annoyed me before was that it never stayed green and always had something off-tasting about it. There are a couple easy tricks that my roommate taught me that keeps it fresh for a long time and always tastes right.

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Some Notes on the Ingredients:

• Avocados - When picking the avocados to use, make sure they are so soft that when you squeeze them you could literally squeeze the avocado out of the skin easily. Also I couldn’t tell you why keeping all of the pits in makes it stay green, but seriously just trust me. It’s one of the best life hacks I’ve ever learned.

• Limes - The amount of lime juice depends on how large the avocados are. If the avocados are really big, you may need more lime juice to keep the right consistency.

• Red onion - Make sure to dice as finely as you can because no one wants to eat a huge chunk of red onion.

• Jalapeño - Unless you are CRAZY, take the seeds out of the pepper and also dice it as small as you prefer.

• Cilantro - Again, the finer the better so that it can be dispersed throughout the dip.

• Tajin with lime seasoning - If you are serving your guac at a party and want it to look extra fancy, smooth the top of the dip with a spoon and sprinkle extra Tajin on top. It adds that extra contrast of colour that I think looks pretty.

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Notes:

• WARNING: if you serve this at a party, everyone will love it and you will be expected to bring it to every event for the rest of your life.

• Don’t worry too much about the measurements here, they are just a guideline. As you add the seasonings, taste and adjust it to your liking!

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Thank you for being here and let me know if you try the recipe!

Emma