When I lived in Texas, we lived near a higher-end Mexican restaurant called Cantina Laredo that was delicious and, well, expensive. The first time we went it was as a treat from my mother-in-law, and when we arrived we were all famished, and so instead of wait for our orders to arrive, we ordered the guacamole when it was offered without even looking at the menu.
A few moments later, our server arrived with a portable table covered with a number of bowls full of fresh ingredients. She began by cutting and scooping one–only one!–avocado into a large bowl. Then she asked us whether or not we liked each ingredient as she mixed and mashed them into the avocado. I suppose the table-side service was what really cost us $10 for that one avocado’s worth of guacamole.
Luckily, I was paying attention.
Although I vowed never to pay $10 for a single avocado’s worth of guacamole again, I admit that it was some of the best guac I’d ever had. Now we re-create $10 guacamole whenever we want it, but ours costs way less to throw together. I can usually find avocados for about $.77 each where I live, and sometimes I even see them 2 for $1. When avocados are this price, I can make this guacamole for less than $3. I have, however, seen avocados as high as $2 each–if you buy your avocado at this price, yours will cost slightly more than $3. Since my little family of four loves it so much, we usually double the recipe, so I like to grab avocados when they are less than a buck each.
This guacamole is delicious right after you make it, but it is also great if you let the flavors blend a little while. To keep your guac from getting brown, save your avocado pits and place them in the top of your guacamole, then use plastic wrap to press directly onto the top of the guacamole. Keeping air away is key to keep it from browning, so I usually put plastic wrap overhanging the bowl, gently pressed on top of the guacamole, then add an additional lid on top. The color will not be as bright green after letting it sit in the fridge for an hour or two, but it is still delicious.
Of course, you can always mix this at the table, just like you are at a fancy restaurant.
Ten-dollar Guacamole Recipe
1 ripe avocado
2 tsp garlic salt
1 Tbsp fresh chopped tomatoes (make sure to remove the seeds)
1 Tbsp fresh chopped red onion
1 Tbsp chopped pickled jalapenos
squeeze of fresh lime juice
Put garlic salt in a bowl (make sure it is large enough to hold all of your ingredients and give your room to mash and stir).
Scoop avocado on top of that, and mash with a fork. I like to cut my avocado in half, remove the pit (save this for storing your guacamole if you need to), and use a paring knife to cut the fruit into a grid.
Small chunks are ok–it doesn’t have to be perfectly smooth.
Dice the tomatoes (be sure to remove the seeds!), red onion, and jalapeno. I like pickled jalapenos, but fresh would work as well. To keep the from getting jalapeno juice on my fingers since I always manage to rub my eye before washing it all off, I use a fork to scoop the jalapenos out of the jar and hold them in place while I cut them up. It’s kind of like holding your steak while cutting a bite with your knife. Except it is smaller, and a fruit. But it works.
Add remaining ingredients and stir.
Leaving out one or two ingredients will still yield delicious guacamole, so if you don’t like the spice of jalapenos or red onion gives you heartburn, your guac will still taste great!
Serve on top of pretty much anything or eat with vegetable crudites or tortilla chips.
Let me know if you make it and how it turned out!