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My grandma grew up in San Antonio Texas. While she did not spend her entire life in Texas, you could not take the Texas out of her. I never got to meet her, but this is a recipe my mom passed down to me long before everyone was on the avocado craze. My mom and I will judge a restaurant by how well their guacamole is. There IS a difference!
This recipe is classic and easy. I guarantee you will never want to buy another tub of the store bought stuff ever again.
- 3 avocados
- 1 teaspoon freshly squeezed lemon juice
- your goto hot sauce
- sea salt
San Antonio Guacamole
- Slice the avocado in half . Pul out the core and discard.
- Scoop out the green avocado into a bowl. Discard the black outer skins.
- Add one teaspoon of freshly squeezed lemon juice and a pinch of salt.
- Using a potatoes masher (yes you read that right) mash the mixture until combined. I usually do a taste test and will continue to add salt and lemon juice until its just right. Remember you can always add, but you can never take away.
- Serve in a bowl immediately. If you have any leftovers you will want to eat within 4 days. Since this is fresh you will see the top layer of guacamole oxidize. You can still eat it, but may want to mix it up first.
From this classic recipe you can add your own twist on it. Mix in some diced tomatoes or jalapenos. Maybe some fresh cilantro. I’ve even seen some restaurants in Scottsdale add pomegranate seeds for a sweet taste and a bold pop of color.
If your entertaining safe and social distanced through the pandemic, these Terracotta Pinch Bowls
Guacamole is always a must. Hope you enjoyed this recipe. Until next time!