Hi again! Welcome back to my slice of the internet. I dedicate this post to one of my favorite family recipes-Grandma’s Guacamole. I make this recipe the same way my mom made it and the same way my grandma made it. My grandma passed before I was able to meet her, but her recipes live on at our family holidays.

All about Avocados

Finding and keeping avocados does take a unique learned skill. With practice anyone can become an expert. First, choosing the right avocados is important. This is NOT the time to do drive up/grocery deliver. You will want to physically test each avocado int he produce section. When handling an avocado you may notice some are hard and others are squishy. The hard avocados are not ready yet, but may be best in a day or two. If you want to use avocados that night, find one with a slight squishy feel. If it gives away or feels hallow inside, you may have a bad one. Also, I do NOT recommend the bagged avocados. You may grab 5 but I bet they are all aging differentl

Next, is learning the best storage techniques. Avocados are generally stored on the countertop. I like to keep mine in a big wooden bowl with my other fruits and veggies. However, I have found living in a humid climate the avocados do not always last long. During the summer months I do keep them in the fridge to add a bit of longevity.

The perfect sliced avocado is green in color and can easily be sliced with a butter knife. If you are are like me tend to eat several avocados a week you can use a specialized a tool to slice, scoop and take out the seed. The inner seed can be especially slippery. It is for this reason the tool has blades arranged in a circle so you can easily pop the seed out. The tool is also extremely ergonomic, so anyone with achy arthritic fingers and joints can use it. Finally, The scooping feature allows you to scoop the perfectly cut avocado slice.

Guacamole Variations

The great thing about guacamole is that there are many options for making it. My recipe below is the original San Antonio style. Below are a few other variations off of the original San Antonio style.

Chunky-I would dice 1 onion, 1 Roma tomato, and cilanto. Stir it in and serve.
Spicy- I would add a diced jalapeño or serene pepper.

Colorful- Top your guacamole with pommegranite seeds.

Serving Options

The absolute best is with some chips. This is my number one goto dip for parties and potlucks. Some great ways to present your dip is in a fun chip dip bowl like the one here. Another option is to use small individual serving dishes . This way every dinner guest can get their own bowl. Finally, you could also add it as an ingredient or topper to another dish. For example, adding some guacamole to a breakfast burrito.

If you make guacamole ahead of time you may notice the green color is different. Especially, if it has been sitting in the fridge. This is completely normal oxidation, similar to a sliced apple. The guacamole you get out of a plastic tub that remains bright green is NOT normal. If you find this happening, feel free to mix the guacamole up or remove the top layer of brown.

Equipment

The traditional way to make guacamole is with a mortar and pestle. However, I do not own one so I use a combination of a fork and a potato masher to combine all of the ingredients.

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