Best Guac on the Dock!

Guacamole

I make a very simple version of Guacamole, but it is for sure the dish that I get the best reviews, and the most requests for. Over the years making Guac I have tapered my version down to five ingredients and as long as I have them on hand I can always easily whip up a batch. All veggies and parve guacamole is a great starter for almost any meal. So if i'm coming to your home for dinner or a pot lock dock dinner, good chance I'm going to bring a big bowl of Guac.

Ingredients:

2 large avocados

1 medium sized tomato cubed small about 1/2 cup

1/2 cup red onion cubed small

1 lime juiced

1 hand full fresh cilantro, about 1/4 packed

salt and pepper

Choose avocados that have a dark skin and are soft but dense to the touch. Remove nub from the end of the avocado. I heard there is a Mexican wives tale that says if you get the nub in your scoop of Guac it's good luck, but from experience it is not the best mouth full to bite into so I say remove it.

Remove the pit either with a knife and gentle twist or pull it out with your fingers. Scoop out the avocado with a big spoon.

Seed and core the tomatoes, taking out all the insides. Chop into 1/8' cubes. You need about 1/2 cup.

Slice the avocados in half, end to end.

I like the guacamole to be chunky so in a large bowl roughly chop the avocado. When you mix in all the ingredients you don't have to mash the avocados as much.

You will need a half of a medium red onion. chopped into about 1/8" cubes. You need about 1/2 cup.

A great dish to serve alongside the Guac is Pico De Gallo. It's also a good way to use the insides and seeds of the tomato without throwing them out. All you need is tomatoes, red onion, cilantro , lime juice , salt & pepper. Chop them up and mix it all together. 

Use about a palm full or 1/4 cup packed fresh cilantro and roughly chop it. Although this seems like a lot once the cilantro is chopped and mixed in it's not so much.

Add all the ingredients to the bowl of avocados, and squeeze the juice of a lime in and add salt and pepper.mix together til well blended and still chunky.

You can make the guacamole a few hours in advance, most important so that it doesn't brown is to keep the air from touching it. I'm not sure if it is a wives tale or not, but since I feel it can't hurt I push the pit into the finished guacamole. Just make sure you remove it when serving. To keep the air from touching the guacamole and not turning brown use plastic wrap and press it against the entire surface of the exposed top of the serving bowl or storage bowl of guacamole. Don't leave any spaces so the air can't get in. You can also put it in a zip lock bag, just make sure you squeeze all the air from the inside of the bag.

Enjoy!!