I’m gonna get right to it today, because it’s gonna take a while to go through this recipe. But a little note here first…aren’t avocados just FANTASTIC?!? And guacamole?! Ridiculous.
Anywho, I’ve been perfecting my guacamole recipe for years, and I think it’s finally time to share it with the world. Now, just a warning, this is NOT a tepid guacamole. I like my guac chunky and bold (and I hope you do too!), but you should be armed with this vital info before diving in.
Okay, so here goes!
*5 ripe Hass avocados
*1 medium-sized red onion
*1 medium-sized sweet onion
*8 cloves garlic
*1 large shallot
*1/3 bunch cilantro
*Juice of 4 limes
*Tony Chachere’s Original Creole Seasoning
First, go ahead and preheat your oven to 425. Cut off one end of 5 cloves of garlic and wrap in a sheet of tin foil.
Cut off both ends of 1 shallot, place in a sheet of tin foil, toss a splash of olive oil into the foil with the shallot and cover the shallot in the oil. Wrap the shallot up in the foil.
Once the oven is preheated, throw both the garlic and the shallot in the oven for 30 minutes.
While your garlic and shallots are roasting, take half of your red onion and half of your sweet onion and chop them up fine – I used a food processor.
You’re gonna sauté each of these halves in a pan. Spray the pan first with a little cooking oil, and throw some garlic salt and some Tony Chachere’s Creole Seasoning (RUN to your grocery store NOW if you don’t have any of this stuff on hand) for good measure.
While these are sauteing, chop up the other halves of each onion, this time much more coarsely. Remember, chunky is the name of the game here. Then go ahead and grab your cilantro and toss it in the food processor.
Dice up your remaining 3 cloves of garlic. Once your shallot is done roasting, grab it out of the oven and give it a quick chop. Grab the other garlic out of the oven as well and toss everything you’ve worked on up to this point and throw it all together in a large mixing bowl.
Now, it’s finally time for the avocados! Halve each avocado, remove the pits and toss all that delicious green meat into the mixing bowl.
Finally, it’s spice time. Throw in the lime juice and all of the spices listed above, and give everything a good stir. You’ll need to smash the avocado a bunch to smooth out the guacamole. And as always, spices here are a little up to your interpretation. Wanna make it spicy? Use a bunch of Sriracha and Cholula. Want a little more sweetness? Go heavy on the jerk seasoning.
That’s it, really. It’s a little time-consuming, but that time is completely worth it. So whip some of this stuff up and go to town with your favorite tortilla chips! For the record, I highly recommend Tostitos Multigrain Scoops. They’re tremendous.