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I’ve never had guacamole that I liked more than my own. Our hotel in Mexico came close, it was great. And this restaurant close to my ‘hood makes a pretty mean guac too, in case you’re ever in the area. They also make some awesome tacos. But I still like my own guac best. I plan on making it for the Super Bowl, along with baked sprouted corn chips a la The Coconut Mama. I know corn chips are not PHD or paleo or any of that, but I’m also not one of the super paleo purists that doesn’t enjoy baking my own corn chips for the Super Bowl. That’s not fun.

Guacamole for 2 (just double or triple for more peeps)

  • 1 ripe avocado
  • 1/2 to 1/4 onion (I like a lot of onion)
  • 2 tablespoons cilantro
  • 1 jalapeno (I also love jalapenos)
  • sea salt

Directions:

  1. Dice the onion, jalapeno and cilantro.
  2. Mash in the avocado and combine.

The sea salt is an important factor, it really brings out all the flavors. I’ve found that this recipe makes the creamiest guacamole. And I’ve gotten a lot of compliments on my guac making skills.

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