The only guac recipe you’ll ever need

I used to hate avocados. I know, you’re now questioning if you trust me or not. However, I really only eat them in guacamole and sushi rolls now so I guess I’m not a full-fledged avo-lover. I knew I hated guacamole from a lot of restaurants because it was too creamy and combined. The texture was strange to me and it usually lacked flavor and spice.

So, I set out to make some on my own about four years ago and have never looked back. This is the best recipe for guacamole and I follow it exactly each time. That said, I don’t usually let it sit for an hour before diving in…

Alton Brown’s Guacamole is superior.

Bentley’s Way

• A firm, salty chip for dipping is a must. I love TOSTITOS scoops or if you can find them, their Cantina Traditional chips are the real MVP.

• I don’t drain the lime juice at the beginning and add it back at the end - I just leave it in there and add more later to taste.

• I don’t mash up the avocados too much because I love a chunky texture, and I add everything in then mix it up.

• If you can’t find ripe avocados at the store, putting them in a paper bag and leaving them at room temp really works, though probably not for the same day. And if they’re too ripe and you need them slow down, putting them in the fridge should help.