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.
How funny! Your recipe is exactly how we like to make our guacamole. The only changes would be the occasional addition of about 1/2 cup of finely diced onion, or a few tablespoons of olive oil if we are (heven forbid) out of fresh garlic and stuck using garlic powder. (The olive oil helps conduct the garlic flavor throughout the dish.) Although we often use 5 avocados because otherwise there will be none left for me….
I've always been curious about your guac method, Lisa!
If the avocados aren't perfectly ripe, I'll add a little sour cream to make the texture creamier–kind of like your uncle.
Otherwise, lime juice, cilantro, jalapeno, salt–no tomatoes!
Wow, you even have the molcajete – there's something about the smoothness of avocado being mashed in a volcanic container that is just sublime. I swear I can taste it by looking at the photo. I'm also a guac purist and sometimes only add a bit of Lawry's garlic salt and a squeeze of lime. I LOVE your BLOG. It's beautiful and you are a great storyteller.
My favorite avocado recipe has only three ingredients. all fresh, and all chopped into small chunks: 1 avocado, 1 roma tomato, and 1 red (or orange or yellow) bell pepper. That's all.
While I love a great smooth guac, I like to serve mine more like pico di gallo – a bit chunkier. Also, I split the juice, half lime half orange, and add in some cojita cheese to give it more body. Although it's never been the same way twice! 🙂 I love your work!