- 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.
