- If you love guacamole
and want to make it from scratch,
today's video's for you.
Hey you're watching Preppy Kitchen
where I John Kanell teach you
how to make delicious homemade dishes
to share with your family and friends.
This guacamole will be ready before you know it.
So let's get started.
First off,
we're gonna grab some cilantro,
an important part of guacamole,
and fresh from the garden.
Here we go,
hemm.
Let's get some.
delicious.
Let's go back in.
We're gonna chop one third of a cup of red onion.
You could use any onion that you enjoy.
I just think the red gives a pop of color
and it has a nice flavor too.
And we're doing the onions and garlic first,
because we're gonna deflame this with lime juice.
First, let's just give it a nice,
fine chop.
One might almost say a mince.
My Mom would never do this,
but I'm gonna measure out exactly one third of a cup.
There's only so much onion
that I can sneak into a dish in this house,
if you know what I mean.
All right,
in you go,
the rest can be in your omelet tomorrow.
Now we're adding about three cloves of garlic,
and this is not a clove of garlic.
This is a joke.
We need to use a regular sized clove,
otherwise you're gonna be smashing and chopping forever.
Give those a good smack.
Give 'em a good smash.
We're gonna get that skin off
and mince 'em up.
Nice and fine.
Watch your fingers.
If you watch this channel,
you might know that I have
a guacamole video up
and the deal is
that I love making guacamole.
We make it on the weekends.
So I'm making some today.
I thought it'd be fun to film and I've had
a change of heart.
I used to think that you should not have any tomato
in guacamole,
but I've come around.
Now that I'm growing my own
and I have delicious ones that I can add in.
Mince that garlic up.
and then we're gonna add it right over our onion.
Now we're gonna squeeze one lime on top.
And if you have a dry lime,
go ahead and add two
because dry limes have no juice.
These look nice and juicy though.
So just squeeze that right in
and the acid and
that lime juice is gonna deflame the onions and garlic.
It's kind of like a quick pickle almost.
Plenty of lime juice in there.
we're just gonna give this
a nice swirl and set it aside.
As we add the rest of the ingredients,
it'll continue to steep in that juice
and just be more delicious.
Now it's time for the jalapeno.
I'm using a big one.
So it's only one today,
but if you like things extra spicy,
you could use two
or even add any other chilies you enjoy.
We're gonna remove the core and the seeds,
and then just get to chopping.
My boy's Locklan and George do not like spicy food at all.
I like things like mild,
like medium spicy
and Brian doesn't like spice either.
So they're always like Papa likes spicy food, huh?
I don't like spicy food.
Although they do like food that has spices,
just not the heat.
(kids chattering)
And we're gonna add them right into the bowl.
The boys are actually eating lunch right now.
So you might hear them chirping
or warbling in the background.
Now we're adding a big handful of cilantro right
from my garden.
So excited to have all these things growing
and I'm making my fresh produce dreams come true.
I know some people taste Cilantro
and it's just soap to them.
You can't help it.
That's just how it is.
You can omit the Cilantro,
but if you love it like me,
you can add even more.
Now it's time for the avocados.
And it's always a moment of truth
because even if you're an expert avocado picker,
you never know if it's gonna be like perfect
or maybe a little bit brown
or have a giant seed.
That's nice.
Look at that perfect.
I'm so happy about that.
And this is how you remove an avocado pit.
It's called a pit,
not a seed,
never stab.
That's a trip to the hospital.
Use a spoon just to remove the flesh from the skin.
A lot of times people will just cut like this,
but that's not a best practice either.
I'm not telling you to do that.
That could also be you know a little dangerous,
especially if you just sharpened your knives.
I'm using three big avocados today.
If you have small ones like this,
you could use a little extra one.
I'm just gonna give these avocados
a chop or two.
They're gonna get mashed up.
So there's no need to dice them or anything like that.
Can I tell you that one of
the things I miss about California is those avocados.
Not sponsored by the avocado board,
but I would love to be.
I'm just kidding.
My avocados are in.
Now it's time for the tomatoes.
Yes, tomatoes can be delicious in guacamole.
And I got a lot of heat on
that last video where people were like ah,
it needs tomatoes.
We're using two Roma tomatoes for this recipe.
I chose Roma tomatoes
because you can normally find pretty good ones,
no matter what time of year or where you're at.
But, if you have some delicious grape tomatoes,
cherry tomatoes,
heirloom tomatoes,
those are great additions as well.
Dump those tomatoes right into the bowl.
And now it's time to mix it up
and finish flavoring your guacamole.
You can use a fork to mash your avocados up.
You could even use a potato masher if you want.
If you have really ripe tomatoes
or heirloom tomatoes,
which tend to kind of fall apart easily,
add the tomatoes in last.
These guys can hang on a bit
and I'll just work around them.
Just work those avocados together
and I love having big chunks of avocado mixed
in my guacamole.
I do not like it smooth.
If you like smooth guacamole,
let me know in the comments,
I want to hear from you too.
Add another squeeze of lime juice
and a little bit more salt.
All right,
now it's time for a bite.
(upbeat music)
This guacamole is about to get devoured
by everyone in the house.
If you like this recipe,
check out my Latin playlist.
Well, that's perfect.
I'll see you in the next video.