Guacamole, my way
I’m often asked why I don’t have a guacamole recipe on my site. I reckon the simplest answer is because I don’t have a recipe for guacamole. Instead, I just add some ingredients to a smashed-up avocado and call it a dip.
When my mom was in the liturgical nacho stage of her life (so-called because she made her daily lunch of nachos always the exact same way) she’d whip up a batch of guacamole to go with them. She totally cheated, however, as she mashed an avocado with bottled hot sauce.
My mom can do many things very, very well, but I have to admit that this guacamole was not the best I’d eaten in my life. (And, for the record, she insists that she no longer makes guacamole this way.)
Guacamole is all about freshness and using a bottled hot sauce is anathema to this underlying principle. While you want the avocado to be the star, the other ingredients need to be heard as well, and nothing is louder than the crunch of fresh chiles, the tang of lime juice and the bite of fresh garlic.
There’s also the problem of bottled salsa having tomatoes as a base. I’m a firm believer that tomatoes shouldn’t be in guacamole; the texture is just wrong. Tomatoes are too juicy and soft and I want my accents to the avocado to be firm. I realize most people would disagree with me, but that’s OK as that’s probably the best thing about guacamole—everyone makes guacamole the way that they like it.
Take my uncle, for instance. He stirs in a heaping spoonful of mayonnaise into his guacamole, which he swears makes it super creamy. Then there’s a friend who’s been known to add sesame seeds to her guacamole, which is a subtle yet surprising accent. Obviously, the ways to make guacamole are infinite.
So, I’m happy to share with you how I make my guacamole, but what I really want to know is how you make your guacamole.
Guacamole
Ingredients
- 2 ripe Hass avocados, peeled, pitted, and cut in half
- 2 cloves garlic, minced
- 1 Serrano chile, seeded and diced
- 1/2 cup chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon kosher salt
Instructions
- Mash the avocado with a fork in a bowl or Mexican mortar and pestle (molcajete) until desired consistency. Stir in the garlic, Serrano, cilantro, lime juice, and salt, then taste and add more salt if desired. Serve immediately.
Wow! I just stumbled across your site and I love it! I'm a homesick Texan myself, although I live much further away in Holland. I miss Texan food so much, so I'm sure your blog will come in quite handy!
Thanks a million!
Your recipe is so close to mine – I do add a smidgen of red onions, but not a lot (I'm not a huge raw onion fan). But I've seen so many recipes without cilantro or peppers (I usually use jalapenos), and I figure that's just not guacamole! 🙂 I do understand about the "not having a guacamole recipe" on your blog, I actually had to make myself stop and write down what I always did in order to post my recipe – cause I just throw stuff together too.
my guacamole recipe is very similar to yours, but my secret ingredient is a pinch of sugar. It really brings out the sweetness of the avocado and balances the lime.
Simple is often the best. Your recipe sounds really nice! I have a recipe that contains some non-traditional ingredients, and I admit it up front, but it is one of the most popular party foods I make so it can't be all bad! Love the pics of the cut avocados! Yum!
Tipsy Gypsy–We have a Penzey's shop in Grand Central, I'll have to check out the dried jalapeno.
Cooking for Seven–Sesame seeds are strange but not all that bad, believe it or not.
Tommy–It's a Mexican lava-stone mortar called a molcajete, and Mexican salsas including guacamole are traditionally made in one.
Gabrielaskitchen–Really? When I was in Mexico the cook at the B&B I stayed at put garlic in everything. Hmmmm… And you can order molacajetes online, either from Mexgrocer.com, Amazon, Sur la Table, or W-S.
Charisse–Nice to see you again! As for the American cheese, no comment!
Arlene–I've been working on getting my seasoned and will post my experiences soon–it's a lot of work but I think I'm going to enjoy having a molcajete.
DTWright37–I should start toasting because you're right, it does add another layer of flavor. And I like the addition of smoked paprika.
Jen–I personally feel that garlic is a MUST!
TheCosmicCowgirl–People do feel strongly indeed! I love reading everyone's responses.
The Canadian Carrabine–Here's a recipe for Texas Caviar
Chris–What kind of onion do you use?
Blogger Johns'–You're very welcome!
Nari–Oh, my–I love Roquefort cheese and can't imagine it in guacamole but will definitely have to try it!
Rodrigo–Ah, I'll have to try that technique when tomatoes come into season here.
Alexis–I can see the banana and mango going well with the avocado as all three are soft tropical fruits, after all.
California Country–Bacon! I was waiting for someone to say they added that!
Anon–Agree–keep it simple!
Fran–Spike is a seasoning blend.
UnconfidentialCook–It's the best indeed!
Jill–I am now counting down the days until tomato season so I can make myself a GBT.
Melissa–I have to agree that the red does make it pretty.
Greg–Now, that's a twist! I love cotija on just about everything so I can see it being wonderful on guacamole as well.
Farme Jen–It doesn't last long, does it? And your method does indeed sound like classic Tex-Mex guacamole!
Lizzy–Welcome! Hope the site can make you feel closer to home.