My dad taught me how to make the best guacamole over 20 years ago and it is on continual repeat in my home. This recipe is easily scaled to serve a crowd making it the perfect dip for parties or game days. Guacamole can be prepared in a myriad of different ways. Everyone has their own “perfect” guacamole formula, this is mine.
Yield 6 Servings
Careful with the chiles. Do NOT touch your eyes...I speak from experience.
- 6 ripe avocados
- 1/2 medium purple onion
- 1 serrano pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1-2 limes
- kosher salt
Cut avocados in half and remove pit. take a knife and carefully score the avocado diagonally without piercing the outer skin. Rotate the avocado 90 degrees and carefully score diagonally until you have diamond shaped cuts in the avocado. Scoop the avocado meat out with spoon into a bowl and mash with a fork.
Dice the onion, bell peppers, and serrano and mix in. Roll the lime on a hard surface to soften the membranes and release the juices. Cut in half and add to taste. Chop the cilantro and add to taste. Add a pinch of kosher salt.
- Careful with the chiles. Do NOT touch your eyes...I speak from experience.
- Tortilla chips are salty so I tend to under salt my guac but you do you!
- Cover with saran wrap to reduce oxidation.