Cait’s Award Winning Guac

Here it is. I’ve been meaning to post this one for a very long time. If you know, you know.

What you are going to need:

10 Avocados
Half of a red onion
2 Roma Tomatoes
2 Jalapenos
1 Bunch of Cilantro
5 Cloves of Garlic
2 Mangoes
3 Ears of Corn
Lime Juice or Fresh Limes
White Wine Vinegar
Salt
Cumin
Chili Powder

I know 10 Avocados is a lot so if you want to make a smaller batch just half everything, but I promise a big batch will never go unfinished. I say Roma Tomatoes, any tomato will do, I just find that Roma’s have the most consistent flavor.

Step 1. The Base

Crush up 5 garlic cloves and add them to a bowl. Chop up the Cilantro. Add it to the bowl. Then peel and seed the avocados. Add them to the bowl. Add some salt, but not too much. Throw in a good splash of white wine vinegar and a good squeeze of lime juice. This is going to be the base of the guacamole. Get to smashing.

As an aside, I say lime juice but there has only been one brand of lime juice that I’ve found that comes close to actual squeezed lime juice and that’s the Sicilia Brand. I’ve tried others and it is NOT the same. Don’t try. I failed so you don’t have to. Fresh limes are fine, it’s just that the Sicilia brand lime juice makes it easy.

When you are done with this step you should be left with something you would definitely put on a chip. It should be slightly tangy but not too powerful. Add more salt and vinegar to taste until it’s just right.

Step 2. The Regular Suspects.

Now dice up the tomatoes, jalapenos, and red onion. Throw those in the bowl and mix it up. Congratulations! You made guacamole….but that’s not the reason you are here. This is THE GUAC so we’re not done yet.

Step 3. The Good Stuff.

I should have told you to start roasting your corn back around step 1, but hopefully you are going to read through this at least once before jumping in. If not, at least you have some delicious guacamole to hold you over while the corn roasts.

To do that, rub each ear of corn with some olive oil, salt, cumin, and chili powder. Make sure they are coated all around. Then either grill them over direct medium heat or throw them in the oven at 475° for about 45 minutes. Keep an eye on them, you want them to get good and toasty on the outside.

Once your corn is done, cut it off the cob and dice the mango. Throw both into your guacamole and stir it up.