Guacamole for a Crowd
One of my favorite things to make for a party is guacamole. I love it! Which is funny, considering I never ate it growing up and both of my parents hate it. I think I learned how to make this from my friend Irene.
Things to consider with this recipe:
- Ripe avocados are key here. If they’re still too hard when you buy them, let them sit for a few days. Or if you’re in a hurry, put them in a paper bag with a banana or apple.
- Taking the seeds and webbing (the soft part inside the peppers) out of the jalapeños will take the majority of their spice out. This leaves the flavor, a bit of heat, without being overwhelming. If you find that at the end you want your guacamole spicier, then add in some hot sauce or cayenne pepper. If you want it less spicy… I guess you could leave this out. But I promise you that on a spicy scale, this really doesn’t make it unbearably spicy (unless you have crazy jalapeños or an extremely sensitive mouth).
- To keep the guacamole from turning brown while you wait for party, put plastic wrap touching the top of it. Keeping the oxygen out will keep it green and fresh.
- Some people like to add tomatoes in. I don’t usually, unless they’re fresh from the garden/farmers’ market. Less than perfect tomatoes are not worth the effort, I think.