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.
I loved this post Lisa. And I agree about guacamole.
I make my guacamole pretty much like you, except I leave out the garlic and add in finely diced, drained tomatoes. I guess it's the Italian in me. I like tomatoes in everything! Come to think of it, I like garlic in everything too – just not guacamole!
Loved this post…I enjoyed reading your blog tonight….Had some time to do some blog hopping…always enjoy finding new blogs!
Hope you will visit me. This month I am posting on our Disney trip.
my first intro to guacamole was through my mexican roommate in high school. she made hers w/o garlic and with a bit of tomato, and that's how I make mine now. I can eat guacamole every day, I think, it's just SO good. And I totally agree re: the hot sauce!
Mmmm, guacamole. I love the stuff. Mine is very similar, except I exclude the serranos and add a bit more lime juice to it. I like it tangy! And I don't like tomatoes, so of course I was never a fan of tomatoes in my guacamole. It feels wrong to me. I TOTALLY agree that fresh garlic is the way to go, as opposed to onion – I think it complements the other ingredients so well.