I don’t remember the name of it, but there’s a really good restaurant in Santa Fe that rolls a cart up to your table and makes the guacamole in front of you. I want to live at that restaurant! They use finely chopped, fresh ingredients and make the best guacamole I’ve ever had! As I watched them toss everything in a bowl I thought…well, I can do that. So I did! And now I make an easy and delicious restaurant-style guacamole that my family loves. And when I’m feeling fancy, I serve it in a mortar and pestle just like the restaurant did!
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You can serve the guacamole immediately, but I actually think it tastes much better if you make it several hours or even the day before you’re going to serve it. It just gives all the ingredients time to blend together into creamy goodness. If you do choose to make it ahead of time, just cover it well and put in the refrigerator. I like my guacamole chunky, so to get that consistency I use a pastry blender. It gives it that perfect chunky texture.
In the recipe I say it serves 8…but that is entirely dependent on who is eating it. In my family it serves a lot less than that so I double the recipe when I make it. In fact, today is Christmas eve and I just finished making it for my family!
I hope you enjoy this easy and delicious restaurant-style guacamole. Let me know how you like it.
Happy tinkering,
Susan
- 1 medium Red Onion
- 1/2 bunch Cilantro
- 1 Jalapeno
- 1 medium Tomato
- 3 cloves Garlic
- 4 Avocados
- 1 tbsp Coarse Sea Salt
- 1 Lime
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Finely chop the red onion, cilantro, jalapeno and tomato. If you want a mild guacamole, remove the seeds of the jalapeno before chopping.
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Run the garlic cloves through a garlic press. If you don't have a garlic press and want to chop manually, reduce to 2 cloves. (The garlic press leaves some garlic behind so I use more)
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In a medium bowl, mash the avocados until desired consistency. I actually use a pastry blender which keeps it a little chunky. You can use a fork as well.
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Add the chopped vegetables to the mashed avocados and blend.
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Add the sea salt and the juice of the lime.
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Combine all ingredients, cover and put in the refrigerator.
