Justin’s You’ll-Never-Need-Another-Guac-Recipe-In-Your-Life Guacamole
You know those friends, who you meet through your other friends, who quickly become your friends?
Well that’s Justin. He’s the greatest guy and has ingratiated himself to me and my family by way of the Little Shredders — our favorite group of people to ski and do snow-debauchery with, but whom are also some of our best summer boating and pooltime friends.
Well, not only is Justin the greatest guy, he also just so happens to make the best guac on planet earth.
“Justin’s Guac Day” should be it’s own holiday, on every trip I’ve been on with him, there is one day of vacation that we all look forward to like children looking forward to Santa coming… the day that Justin will make his guac. I was reminded of this, again, over Fourth of July, when he showed up to the pool with a massive container filled to the brim with guac and, like the piranhas they are, about 20 of my family and friends swarmed the container until it was literally licked clean.
You guys… I had to BEG him for this recipe. You’re welcome. Because trust me when I say, you will never need another guac recipe again.
The big secret? Everything I share below. That said, in interviewing at least 5 people who have been Justin’s Sous Chef while making this guac, I learned one very, very, very, important lesson: DO NOT skip on soaking the red onion for 10 minutes, as it takes the edge off and delivers the most insanely good flavor.
Alright, you ready? Here you gooo.
Yields: Enough for 20 piranha-like family and friends who hover around the guac bowl.
Prep Time: ~20 minutes.
What you need
8 Large Avocados
1 Red Onion
3-4 Large Jalapeños
1 Bunch of Cilantro
1 Lime
Salt to taste
How to Make
First, finely dice the red onion. Let it soak in water in a small bowl, while you prepare rest of ingredients to reduce the harshness of the red onion flavor.
Then, cut tops off of jalapeños. Use a small spoon to core the jalapeños of their seeds and ribs. Dice finely… and I mean finely!
Next, halve and de-pit avocados. Use spoon to scoop avocados out of skin to avoid waste, and combine in a large bowl with jalapeños.
Once onion has been soaking for at least 10 minutes, drain water and combine in your large bowl with avocados and jalapeños.
De-stem the entire bunch of cilantro leaves and finely chop the leaves (save the stems for another recipe).
Combine all ingredients, except salt, in bowl.
With a large spoon, mash ingredients together and whip until no avocado chunks remain, and the guacamole is nice and smooth. The whipping will help give it this really creamy, light, airy consistency.
Squeeze lime juice into the guacamole.
Stir, and then add sea salt to taste.
Enjoy!
IMO this is best enjoyed with your best friends, on a boat, poolside, or after a day of intense skiing when you get back to the lodge, open up your favorite bottle of tequila or mezcal and start mixing your favorite cocktails with your favorite people. At least, that’s how Justin would do it!
Also — you’d be doing yourself a disservice if you didn’t serve them with these Fiesta Grande chips… the world’s best Tortilla Chips.
