Happy Wednesday, Everyone! Unbeknownst to me, yesterday was National Avocado Day! In light of this occasion we are celebrating a day late with our best guacamole recipe! Fresh Guac, blue chips and some porch pounder and we are all set!
My husband and my son both make amazing homemade guacamole. We got hooked on it when we lived in Colorado and our favorite restaurant, Las Brisas, served the most delicious margaritas and table side guac. So, as usual we tried to recreate their recipe and thus this is “Bradford’s Best Guacamole Recipe”. I think you’ll love it too!
Naturally it all starts with ripe avocados. If you plan ahead you can have perfectly ripened avocados, and here’ s a tip. If your avocados are still a bit firm, just put them near some fresh fruit for a day or so, like apples or tomatoes and somehow this magically hastens the ripening process.
Also, when I refer to “Porch Pounder” I am speaking of a new wine we found via our good friends and neighbors. They recently hosted a wine tasting at their house and Scout & Cellar presented their wines. They nicknamed a delicious Dove Hunt Dog Sauvignon Blanc, “the Porch Pounder” because it is so light and refreshing and is the perfect summer time beverage and ideal for porch sitting. We paired this with our guacamole and think it’s perfect! FYI, Scout & Cellar is a wine club which sells only “clean-crafted” wines with no synthetic pesticides, zero grams of added sugar and all vilified by hand. This makes the wines naturally more healthy and lower calorie. Win-win! For more information visit ( Scout and Cellar Wines here ) and join their wine club!
See below for the best guacamole recipe! As always, you can adjust the spiciness by varying the amounts of onions, garlic and jalapeños peppers to suit your taste. Personally we love to serve our Guacamole with organic blue tortilla chips by Garden of Eatin. Not only are they pretty, but they are non-GMO, no artificial oils, colors or flavors, gluten free, kosher and made with organic whole corn kernels. All of this healthiness makes it perfectly okay to pair with porch pounder, right?
This recipe serves about 6 people for a hearty appetizer or my husband and I often eat it for dinner. (No judging!)
TIP: If you are making the guacamole in advance, simply put one of the avocado seeds in the guac and put it in the refrigerator. This will keep the guac from turning brown. The seed tricks the avocado into thinking it is still in its skin and won’t change colors!
I hope you enjoy this recipe as much as we do! Have a lovely evening and let chat soon, okay? xo Dell
2 – Avocados
1.5 tsp – Minced Garlic ( Minced Garlic in a Jar here )
3/4 cup – finely chopped tomatoes
1/2 cup – chopped red onions
1/2 Jalapeno pepper – finely chopped (Or to taste)
Coarse Kosher Salt to taste ( Coarse Kosher Salt here )
Fresh Ground Pepper to taste
1/2 squeezed whole lime
Garden of Eatin Organic Blue Tortilla Chips ( Garden of Eatin Blue Tortilla Chips )
Chop avocados into very small chunks. Place in a mixing bowl. Add chopped garlic, chopped tomatoes, red onions, and jalapeno pepper. Squeeze in 1/2 fresh lime juice. Add salt and pepper to taste. Mix vigorously until smooth and creamy. Take a sample bite, then adjust any ingredients accordingly. Serve with your choice of Blue Chips or Tortilla Chips. Enjoy with your beverage of choice!