When spending six years of your life in Arizona, you become a guacamole snob. It's a reality. I won't deny it.
Tucson is rad now. Did you know that? It's literally shocking how hip it is.
So, I caught myself daydreaming about guac one workday afternoon. 3:00 pm. The stomach bewitching hour. I was pinning. Straight up obsessing over an old coworker's guac. She would bring in the fattest bowl and our small team of women would inhale it. The breakroom was never the same. My tastebuds were never the same.
Social media being what it is and human kindness existing as it does, I now own the infamous guacamole recipe. After many attempts, with super rave reviews, I've decided that this recipe is officially worth putting on the internet.
Bri! We worked together during my days at AZA Events. She is a wonderful mama and a kick-ass guac maker. I am thankful for her.
Cut avocados in half and remove the pits. Then, scoop avocado into a medium size bowl.
Mix with a fork until avocados become a smooth texture. I've likened to using my Kitchen Aid mixer, though it lends to a creamier outcome.
Open jalapeño can and pour the JUICE only in to the avocado mixture. This gives it spiciness and salt. As you add, taste your way to the right type of heat for you.
Remove 3-4 large jalapeños from the can and dice finely. Add these to the mixture by stirring them in.
Add pepper, garlic powder and onion to taste.
If using, add garnishes to the top. You don't need them, but they are sure fun.
4-6 ripe avocados
12 oz can of pickled jalapeños
1/2 finely chopped onion
chopped fresh tomatoes
And then, of course you need chips...
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