In my not-so-humble opinion, great guacamole is all about three major flavors:
- Lime juice.
- Cilantro.
- Salt. Lots of salt.
If your guac needs something else, it’s one of these. If your genes make cilantro taste like soap, I’m so sorry for your loss.
Guac is only as good as the tortilla chips it’s served with. I actually feel a little guilty for not sharing my favorite tortilla chips with you sooner. I picked up a bag of La Favorita tortilla chips when I first moved to Colorado and it was love at first bite!
These are perfectly salted, strong for maximum dippability, a steal at $2 per bag – but they’re literally half the calories & fat of most tortilla chips! It makes no sense that the best-tasting bagged chips are both the cheapest and the least unhealthy, but I am seriously not questioning it. Let me read you the ingredients list: stone ground yellow corn, water, corn oil, salt, trace of lime. That’s all there is!
Best of all, they’re locally made in Henderson, Colorado. Winning all around!
Sorry-not-sorry for waxing poetic about tortilla chips, because this is my life. (Not sponsored by La Favorita, just seriously obsessed with their chips, but I’d be super on board if they want to send a truckload over, thanks.)
This makes a lot, but guac is everyone’s party favorite – even if you double the recipe it’s guaranteed to be wiped out in an hour! If you do manage to save any, saving the avocado pit in the guac will keep it from turning brown too quickly. Seasoning guacamole takes a little time to meld in so give it a few minutes before tasting.
And if you need a kitchen assistant, here’s a glamour shot of Scout being super helpful.
