While Ott, E. and I were on our honeymoon in Cancun we found a new obsession with the appetizer: Guacamole. We might have had it a time or two before this trip, but never thought much of it. By our 2nd day in Cancun we were hooked. Every afternoon at 4 pm we would go to the veranda of the resort we were staying at and order chips, guacamole and 2 cervezas. (Hey they say not to drink the water in Mexico so....) Obviously when we came home we wanted to continue the guacamole appetizer tradition (although we don't have it everyday anymore) but we needed to figure out how to make it.
Ott, E took this responsibility on himself to figure out how to make guacamole and so the tips and recipe I'm about to share are all his. He is the one who makes it every time at our house so I wanted to be sure and give him all the credit.
The real trick was figuring out how to pick out a ripe avocado. What we discovered, through a lot of trial and error, was that you did not want an avocado that was hard to the touch as they were too hard to cut and mash up. However you don't want an avocado that is pretty soft to the touch as they were too far gone and already starting to turn brown on the inside. What you want is an avocado right in the middle, one that has just the slightest bit of cushion to the touch. It should give just a little and not let you squeeze it too much.
So after he found the perfect avocado we had to find the perfect recipe. Below is the recipe we use. We hope you find it helpful and enjoy this appetizer as much as we do!!!