Our favorite easy GuacamoleRecipe -- straight from a native of Maui! This luscious and creamy dip is vibrant and fresh tasting with a touch of zing from the added citrus juice. Grab a big bag of chips -- you're going to need them!
MAKE A PASTE: Place the finely chopped onion, finely chopped jalapeño, and finely chopped cilantro or chives on a cutting board. Sprinkle 1/4 teaspoon fine sea salt over everything. Chop together with a knife and then mash with the back of a fork until you get a thick paste. Use a spatula to scrape every bit of this paste into a bowl.
ADD AVOCADO: Remove the peels and pits of the avocados and add the flesh to the bowl. Use a fork to mash the avocado, incorporating it with the paste as you mash. Once fairly mashed, add in the lime juice, lemon juice, garlic powder, and more salt & pepper to taste (I add 1/4 teaspoon of each). Mix.
SERVE: Give the guacamole a taste test (with chips) to properly gauge saltiness (chips are salty!) then adjust any flavors to personal preference -- more salt/pepper/lime/lemon, etc. Serve with chips or however you'd like to enjoy it.
STORAGE: Transfer guacamole to a small airtight container. Use a spoon to flatten the surface and remove any air pockets. Gently pour about 1/2 inch of water on top to fully cover the surface. Cover tightly and refrigerate for up to 2 days. To serve, carefully pour off the water and scrape off any parts that have browned. Stir up the guacamole and serve! (Thanks to Taste of Home Magazine for this tip!)
Note 1: Jalapeño: Remove ribs and seeds for less heat; leave in for more. If you want more kick, increase the amount slightly, but the goal here is for the avocado flavor to shine! Less kick? Start with only 1 teaspoon.Note 2: Cilantro or chives: Use whatever herb you prefer. We like cilantro best, but the tour guide sharing his guacamole recipe swore by chives! Coarsely chop either herb before measuring.Note 3: Avocados: To get the best possible guac, you'll want to use fully ripe avocados. You can tell an avocado is ripe by gently pressing it near the stem. If the avocado yields to that gentle pressure, it’s ripe and ready to be mashed into this guac. We use about 270 grams of avocado flesh in this recipe.