Coming from Texas, I hold a very high standard for fresh guacamole. At this point, I think I’ve perfected my recipe. Honestly it’s not much of a recipe, but each component is important.
1. Ripe Avocados
Since avocados ripen from the inside out, you’ll know it’s ready to go when the point farthest from the core is soft.
At home, cut them down the center and cut into cubes. Do not stir the guac at all until every component is in the bowl.
2. Cherry Tomatos
Small tomatoes have a lot more flesh and less liquid and seeds that you would have to clean out of larger tomatoes.
3. Sweet Onions
Most people use white onions and they dominate the dip. A milder onion has proven to keep the bite but not distract you from the avocado.
Chop them up small and remember less is more.
4. Garlic
You don’t need much, just a clove or two depending on how much you’re making.
5. Cilantro and Lime
Yes, you need them both. I cut the leaves of the cilantro in half. Cut the lime in half and just squeeze half. Add more to taste from there.
4. Make Your Own Chips
This might be the most important step!
In a large pan, heat up canola or EVOO, to the point that if you splash water on it, the oil sizzles. While it’s heating, cut up flour and corn tortillas into strips or triangles. Lay out some paper towels and put some sea salt in a bowl.
Fry up the chips, turning them only once so they’re brown on both sides. Remove from oil and lay them in a single layer on the towels. Sprinkle with sea salt. Test out one chip from your first batch to make sure they’re fully cooked and not chewy. When they’re cool, place in separate bowls if you’re doing corn and flour.
Here’s a shot of the last batch I made for fight night at Kitty’s house. Six people ate the whole bowl!
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