Tomorrow, September 16th is National Guacamole Day.

I love guacamole – the cool creamy avocado, the crisp bite of the jalapenos, the fresh zing of cilantro, and the sweetness of the tomatoes.

First things first, fresh ingredients are the key!

How To Choose Avocados

Your avocados should be slightly firm and should yield to slight pressure, but not go squoosh under your fingers.

Pick the stem off the avocado and look at the color:

• bright green – PERFECT
• yellow-green – not ripe (you can buy these and place them in a paper bag for a few days to ripen)
• brown – put down, it’s too ripe

How To Cut Your Avocado

Slice the avocado in half from top to bottom, gently turn the halves and the avocado will pop right open.

Use a spoon to scoop the pit out, use that same spoon to scoop out the flesh and place it in your bowl.

Making your own guacamole is super easy and no store bought guacamole can even begin to compare.

Homemade Guacamole

Ingredients

• 3 – 4 ripe medium avocados
• 4 garlic cloves, finely minced
• 1/2 medium yellow onion, chopped – if you like an extra bite; use a purple onion instead
• 4 Campari Tomatoes, or 1 medium tomato, chopped
• 1/4 tsp chopped cilantro leaves
• Juice of 1 lime (or two if your limes aren’t yielding much liquid)
• pinch of salt
• 1 finely chopped jalapeno (seeded, if your sensitive to heat)  We like to use 2 jalapenos.

Directions

1. Slice your avocados in half and remove the pit, using a spoon, scoop the avocado flesh out gently and place it in a bowl.
2. Add in your chopped jalapeno, tomatoes, onion, minced garlic, cilantro, salt and lime juice.
3. Mash together until it is as smooth or chunky as you like it.
4. Allow to sit (if you can stand it) for about 30 minutes at room temperature so that the flavors have time to blend.

** super cheaters time saver guacamole – pre-made (drained) pico de gallo mixed into fresh avocados with a fresh squeeze of lime.

Will you be celebrating National Guacamole Day?

What’s your favorite Guacamole recipe?